Hot And Sour Eggplant

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 2 long chinese eggplants or 2 one european eggplants or 2 six small japanese eggplants, cut in large cubes
• 2 teaspoons salt
• 1 1/2 tablespoons tamari or 1 1/2 tablespoons soy sauce
• 1 tablespoon rice vinegar or 1 tablespoon red wine vinegar
• 1 tablespoon sugar
• 1 small green or red fresh chili pepper, minced
• 1 teaspoon cornstarch
• 1/2 teaspoon chili oil or 1/2 teaspoon hot sauce, to taste
• 1 large garlic clove, minced
• 2 tablespoons vegetable oil

Recipe

• 1 place the eggplant cubes in a large bowl, sprinkle them with the salt, and add cool water to cover. place a saucer or bowl on top to keep eggplant submerged. let soak 30 to 45 minutes, then drain, rinse, and dry on paperr towels.
• 2 whisk together the remaining ingredients except the garlic and the oil in a small bowl and set it aside.
• 3 heat the vegetable oil in a large skillet or wok on medium-high heat. add the dried eggplant cubes and stir-fry until tender and browning, about 5 to 10 minutes. add the minced garlic during the last 30 seconds of stir-frying.
• 4 pour in the sauce ingredients from the small bowl, cook and stir until the sauce has thickened and coated the eggplant. serve hot!