Excellent recipe, this sauce is the closest to the sweet and tangy brown sauce you'll get in many Chinese restaurants, and can be served with beef and broccoli, chicken and bell peppers, or pork and onions -- any combination you can think of. I made the following changes due to ingredients on-hand: rice wine vinegar instead of red, brown sugar instead of white, 2 cloves minced garlic instead of the green chile, and a generous squirt of sriracha instead of chili oil which mixed better into the sauce. I made this with a peeled medium-large eggplant, 1 medium-large zucchini and half an onion all cut into about 1" chunks. The eggplant *must* be salted and soaked for the 30 minutes to remove the bitterness and sort of "seal" the cut edges slightly for proper roasting texture. After soaking, rinse it thoroughly and pat it dry with dishtowels or paper towels. I roasted the pieces in a non-stick pan, otherwise they soak up a lot of oil due to the spongy consistency and increase the fat content of the dish. Did the eggplant in 2 batches, and the zucchini and onion by themselves with a bit of oil to prevent sticking. When added, the sauce thickened up immediately. Good thing I tripled this recipe as the family was licking out the empty bowl as we cleared the table. Next time, I'll make this with beef and broccoli or chicken and quadruple the recipe, as I expect it to be just as amazing and popular. A new classic in our house.
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Excellent recipe, this sauce is the closest to the sweet and tangy brown sauce you'll get in...