Not so Hot and Sour Chinese Eggplant
So we got Eggplant in our Bountiful Baskets this morning, so I shopped the web and found this great recipe which I had to adapt to what I had on hand. But I am in love!!!
Ingredients
- 1 eggplant, cubed
- 6-7 chicken strips (I use the Costco tenders)
- Rice
- Other optional vegetables:
- mushrooms
- onions
- sliced cabbage
- garlic
- green pepper
- 3 tablespoons soy sauce
- 2 tablespoon red wine vinegar
- 1 tablespoon + white sugar (or stevia, succanut)
- 1 green chile pepper, chopped (or 1/2 can of green chilies)
- 1 teaspoon cornstarch
- 1/2 teaspoon seasame oil, or to taste (also could use red pepper oil)
- 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.
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