Name: Hot & Sour Eggplant
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves: 4-6 as a Side
Cuisine: Chinese
Ingredients: 1 tablespoon soy sauce; 1 teaspoon cornflour (cornstarch), mixed with 1 tablespoon water; 1 tablespoon light soy sauce; 1 large onion, halved and thickly sliced into half moons; 2 tablespoons Chinese black vinegar; 60 ml (2 fl oz/1½ cup) peanut (groundnut) oil; 1 large eggplant (aubergine), cut into 4 cm (1½ inch) chunks; 1 thumb-size fresh red chilli, halved, seeded, thinly sliced; 2 tablespoons caster (superfine) sugar

Preparation info

Serves:
4-6
as a Side

Difficulty
Easy
Ready in
20 min

Appears in

My Street Food Kitchen

By Jennifer Joyce

Published 2015

About

The countryside in southern China is ridiculously gorgeous. Bright green rice paddies surround the old mountains and we could ride bicycles everywhere. A local woman made us this simple dish at her home: the tasty vegetarian offering was a welcome respite after many stir-fries that included all the bones and bits. Soaking the aubergines in water before cooking keeps them plump and juicy.