Hot and Sour Eggplant

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READY IN: 20mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place the eggplant cubes in a large bowl, sprinkle them with the salt, and add cool water to cover. Place a saucer or bowl on top to keep eggplant submerged. Let soak 30 to 45 minutes, then drain, rinse, and dry on paperr towels.
  • Whisk together the remaining ingredients EXCEPT the garlic and the oil in a small bowl and set it aside.
  • Heat the vegetable oil in a large skillet or wok on medium-high heat. Add the dried eggplant cubes and stir-fry until tender and browning, about 5 to 10 minutes. Add the minced garlic during the last 30 seconds of stir-frying.
  • Pour in the sauce ingredients from the small bowl, cook and stir until the sauce has thickened and coated the eggplant. Serve hot!
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