"Eggplant is sauteed, then coated in a spicy sweet sauce. It is simple and delicious! I'm sure you'll enjoy this!" — Bonnie
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long Chinese eggplants, cubed
1 1/2 tablespoons
red wine vinegar
green chile pepper, chopped
chili oil, or to taste
The first time I made this I followed it exactly and it was very tasty. Then the second time I made it, I added one large chopped onion, one chopped green pepper; sauted them first, then added the eggplant and I also added two minced garlic cloves towards the end of cooking. I also doubled the sauce. I replaced most of the sugar with splenda (diabetic here!)and it turned out really yummy. I will definitely be making this regularly.
Not good at all. I don't know what happen, I followed it to a T but the eggplant was just wasn't good and I love eggplant. The sauce was good and had lots of flavor but I won't be making this again. To bad :(
I did mine a little differently. I used regular eggplant and rice wine vinegar instead of red wine. I didn't have a chile pepper so I used a 1/4 tsp. cayenne. I didn't have chili oil so I used sesame. I peeled and sliced the eggplant and brushed both sides with additional sesame oil. I broiled them on both sides along with sliced slabs of red Bermuda onion rings also brushed with the sesame oil. Meanwhile, I combined the sauce ingredients (I doubled the sauce)and microwaved for 2 minutes until thickened, stirring every 30 seconds. When the eggplant was browned, I basted it and served it topped with toasted sesame seeds. It was delicious.
Today, I found 8 chinese eggplant at my local farmers market for 99 cents. This recipe looked most appetizing so I tried it. I made 4 times the recipe, added 2 Tbs. of Cooking Sherry, 1 clove of garlic and omitted the salt. Also, I added a little chopped ginger, crushed red pepper flakes (instead of chilli oil) and a half of a red green peppper. This tastes just as good as our best local chinese restaurant and living so close to New York, I think I know good Chinese food. Thanks, Bonnie, now my family thinks I can really cook!
this recipe is REDICULOUSLY easy and SO good!! changes i made were minor: doubled the sauce, used arrowroot instead of cornstarch, added fresh string beans and a green pepper (cooked for a few minutes with the eggplant, after it was browned, before sauce was added). i garnished with sesame seeds and served it with steamed brown rice. i can't even believe how good it is - it's going into the rotation, for sure!! i'd imagine this simple sauce would be great with chicken or tofu as well. total keeper - love it!
this recipe is great! i tweaked it a bit by using sesame oil instead of chili oil and added cayenne pepper to taste. i also tripled the sauce recipe (except the cornstarch and vinegar)because i added cut green bell peppers and ground chicken to it. my husband said it tasted like the kind he has eaten at restaurants. highly recommended if u like chinese food!
I thought this was really delicious. My husbad and I always order this dish (with ground pork) at the chinese restaurants and I've been looking for the recipe for a while now. Well we enjoyed it very much!
This was pretty good. I used only 1 small eggplant and added 2 small zucchini, garlic and shallots to the eggplant and tossed everything in olive oil. Also added 1/2 lb. of ground chicken that I cooked up separately with just some salt and pepper. Doubled the sauce and used red pepper flakes because I had not chile oil or peppers on hand. I will make this again, but I will try to make it a touch more sweet. Thanks.
* Percent Daily Values are based on a 2,000 calorie diet.
Hot and Sour Chinese Eggplant
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 70
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