Hot and Sour Eggplant
What You Will Need
Ingredients
- 1 Large globe eggplant or 3-4 long Chinese eggplants, sliced into 6cm long and 2cm wide batons
- 2-3 tsp Salt
- 750ml plus 2 tbsp Cold water
- 3 tbsp Oil (use neutral oils like rice bran, grapeseed or vegetable)
- 4 Garlic cloves, minced
- 20g Ginger, minced or grated
- 2 tbsp Lee Kum Kee Chiu Chow Style Chilli Oil
- 1 tbsp Lee Kum Kee Gluten Free Soy Sauce or Lee Kum Kee Premium Soy Sauce
- 2 tbsp White vinegar
- 1 tbsp Zhenjiang or black vinegar
- 2 tsp Sugar
- 1 tsp Corn starch
- 3-4 sprigs Coriander to garnish
- Steamed rice to serve
Made with
Lee Kum Kee products
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How to make it
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https://www.youtube.com/watch?v=qtxC1AyQncw&list=PLbRxnMXD1ZaLCbd524MlmlcPYZ6RNQP1T&index=5
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In a large mixing bowl, combine the eggplants, salt and 2 cups of water. Stir well and set aside for 20 minutes, then drain very well and pat dry with paper towels.
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In a frying pan or wok on high heat, add the oil. Once the oil begins to smoke, add the eggplant and stir-fry for 3-4 minutes until browned and beginning to soften. Then add the garlic and ginger. Stir fry for a further 1 minute.
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Then add Lee Kum Kee Chiu Chow Style Chilli Oil, Lee Kum Kee Gluten Free Soy Sauce (or Premium Soy Sauce), white vinegar Zhenjiang vinegar, and sugar. Stir fry for 1-2 minutes.
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Mix together the corn starch and remaining 2 tablespoons of water. Stir thoroughly and immediately pour it into the eggplant mixture. Stir fry for 1 minute or sauce has thickened.
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Remove from heat, garnish with coriander and serve with steamed rice.
Tips : Pork, chicken or beef mince can be added to this recipe. Stir fry it along with the eggplants in step 2.