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Sauteed Eggplant in Soy‑Vinegar Sauce
Tender Chinese eggplant pieces are quickly fried and tossed in a savory soy‑vinegar sauce with ginger, garlic, chilies and a hint of sesame. The dish is bright, aromatic and perfect served over rice for a satisfying vegetarian main course.
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Cost Breakdown
Critical Success Points
- • Soaking eggplant in vinegar water to prevent oxidation
- • Resting with salt to draw out moisture
- • Coating with cornstarch before frying
- • Short, high‑heat fry to keep eggplant tender and not soggy
- • Adding sauce at the right temperature to avoid over‑cooking
Safety Warnings
- • Hot oil can splatter – use a splatter guard and keep face away.
- • Handle the hot pan with oven mitts to avoid burns.
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