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How to make it

  • 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.
  • In a small bowl, stir together the soy sauce, red wine vinegar, sugar, sirachi sauce, cornstarch and sesame oil. Set the sauce aside.
  • 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.

Reviews & Comments 4

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    " It was excellent "
    midgelet ate it and said...
    wonderful post!
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    " It was excellent "
    crabhappychick ate it and said...
    This is one of my absolute favorite Chinese restaurant dishes. Thanks to you, I can make it at home now! Happy New Year!
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    " It was excellent "
    goodeat ate it and said...
    Good!!!
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    " It was excellent "
    superfoodman ate it and said...
    Very nice!
    Was this review helpful? Yes Flag

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