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Hot and Sour Chinese Eggplant
Reviews:
August 02, 2006

this recipe is REDICULOUSLY easy and SO good!! changes i made were minor: doubled the sauce, used arrowroot instead of cornstarch, added fresh string beans and a green pepper (cooked for a few minutes with the eggplant, after it was browned, before sauce was added). i garnished with sesame seeds and served it with steamed brown rice. i can't even believe how good it is - it's going into the rotation, for sure!! i'd imagine this simple sauce would be great with chicken or tofu as well. total keeper - love it!

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