Hot and Sour Chinese Eggplant

Recipe View In a large bowl, soak the eggplant cubes in salted water (2 teaspoons salt) for 30 minutes. This helps to draw out excess moisture and prevent the eggplant from becoming too oily during cooking. (30 minutes)

Recipe View Rinse the eggplant thoroughly under cold water and drain well on paper towels. Ensure the eggplant is as dry as possible before frying to achieve a better sear. (5 minutes)

Recipe View In a small bowl, whisk together the soy sauce, red wine vinegar, sugar, chopped green chile pepper, cornstarch, and chili oil. Set aside. (2 minutes)

Recipe View Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering. (2 minutes)

Recipe View Add the eggplant to the hot oil and fry, stirring occasionally, until tender and lightly browned, about 5 to 10 minutes. Avoid overcrowding the pan; work in batches if necessary to ensure even cooking. (5-10 minutes)

Recipe View Pour the prepared sauce over the eggplant and cook, stirring constantly, until the sauce thickens and evenly coats the eggplant. This should take about 2 to 3 minutes. (2-3 minutes)

Recipe View Serve immediately over rice or noodles, garnished with sesame seeds or chopped scallions, if desired.