Wednesday, September 22, 2010

Hot and Sour Chinese Eggplant

Lorena's Notes: I substitute sesame oil and some chili sauce for the chili oil (since that is not sold in Sweden). I also added two chicken breasts and doubled the sauce in order to make it stretch a little further (probably 6 servings this way). Also added crushed peanuts for extra flavor.
Served it with rice (of course) and spring rolls. Everyone seemed to like it! It fills you up without leaving you feeling heavy.
 From the following website:
 "Eggplant is sauteed, then coated in a spicy sweet sauce. It is simple and delicious! I'm sure you'll enjoy this!"
This Kitchen Approved Recipe has an average star rating of 4.3 
Prep Time:
30 Min 
Cook Time:
10 Min
Ready In:
40 Min

4 Servings

  • 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


  1. 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.
  2. In a small bowl, stir together the soy sauce, red wine vinegar, sugar, chile pepper, cornstarch and chili oil. Set the sauce aside.
  3. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 153 | Total Fat: 7.8g | Cholesterol: 0mg

1 comment:

  1. Yum, that sounds good. I bet Andrea would love this one, too. She loves eggplant.