Hot and Sour Chinese Eggplant Recipe - Allrecipes.com
Hot and Sour Chinese Eggplant Recipe
  • READY IN 35 mins

Hot and Sour Chinese Eggplant

Recipe by  

"Eggplant is sauteed, then coated in a spicy sweet sauce. It is simple and delicious! I'm sure you'll enjoy this!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings

Directions

  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.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 5 mins
  • READY IN 35 mins
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Reviews More Reviews

Most Helpful Positive Review
May 06, 2006

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.

 
Most Helpful Critical Review
Dec 07, 2010

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 :(

 
Jun 10, 2007

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.

 
Jan 29, 2008

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!

 
Aug 02, 2006

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!

 
May 01, 2007

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!

 
Mar 28, 2006

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!

 
Apr 12, 2007

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.

 

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Nutrition

  • Calories
  • 153 kcal
  • 8%
  • Carbohydrates
  • 21.1 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 7.8 g
  • 12%
  • Fiber
  • 9.5 g
  • 38%
  • Protein
  • 3.4 g
  • 7%
  • Sodium
  • 1507 mg
  • 60%

* Percent Daily Values are based on a 2,000 calorie diet.

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