Ingredients for Hot and Sour Chinese Eggplant recipe:
2 long Chinese eggplants, cubed
1 1/2 tablespoons soy sauce
1 tablespoon red wine vinegar
1 tablespoon white sugar
1 green chile pepper, chopped
1 teaspoon cornstarch
1/2 teaspoon chili oil, or to taste
2 teaspoons salt
2 tablespoons vegetable oil
Directions
Place the eggplant cubes into a large bowl, and sprinkle with salt.
Fill with enough water to cover, and let stand for 30 minutes. Rinse
well, and drain on paper towels.
In a small bowl, stir together the soy sauce, red wine vinegar, sugar,
chile pepper, cornstarch and chili oil. Set the sauce aside.
Heat the vegetable oil in a large skillet or wok over medium-high
heat. Fry the eggplant until it is tender and begins to brown, 5 to 10
minutes. Pour in the sauce, and cook and stir until the sauce is thick
and the eggplant is evenly coated. Serve immediately.