Recipes From China #214
with
Chyou

Spicy and Sour Eggplant

Can make up to: 4 servings

INGREDIENTS

two long Chinese eggplants, cubed
one and half tablespoons soy sauce
one tablespoon red wine vinegar
one tablespoon white sugar
one green chile pepper, chopped
one teaspoon cornstarch
half teaspoon chili oil, or to taste
two teaspoons salt
two tablespoons vegetable oil

PROCESS

Put the eggplant cubes into a large bowl, and seasoned with salt. Fill with enough water to cover, and let stand for thirty minutes. Wash it well, and drain on paper towels.

In a small bowl, mix together the soy sauce, red wine vinegar, sugar, chile pepper, cornstarch and chili oil. Set the sauce aside.

Flame the vegetable oil in a large skillet or wok over medium-high heat. Fry the eggplant till it is tender and begins to brown, five to ten minutes. Add in the sauce, and cook and stir till the sauce is thick and the eggplant is evenly coated. Serve immediately.

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