Stir Fried Sweet And Sour Eggplant

Stir Fried Sweet And Sour Eggplant

2 long Chinese Eggplant, cubed and sliced thinly

3 Tablespoons Soy Sauce

2 Tablespoons red wine vinegar

2 Tablespoons sugar

2 teaspoons cornstarch

2 Tablespoons grape seed oil

2  Tablespoons salt

1 Tablespoon of peeled and grated ginger

1  Tablespoon of chopped garlic

1/2 cup chicken bouillon or water

Wash, slice and dice the eggplant.  Place the cubed eggplant in a large bowl sprinkle with the salt mix well and then cover with water.  Soak the eggplant for 30 minutes to an hour.  Drain the water, rinse very well and drain on paper towels.  Mix the soy sauce, red wine vinegar, garlic, ginger, sugar and cornstarch-reserve sauce.  Heat the grape seed oil until very hot, add the eggplant and stir fry until seared and well done 8 to 10 minutes.  Eggplant soaks up the oil quickly just occasionally sprinkle the bouillon or water while stir frying to prevent sticking or add more oil.  When the eggplant is done add the sauce, stir until the sauce is thick and the eggplant is evenly coated.  Serve steaming hot!

adapted from Hot and Sour Chinese Eggplant