Recipe for Chinese cuisine: eggplant in sweet and sour sauce

If you are a fan of Chinese cuisine or just want to cook something new from summer vegetables, eggplants in sweet and sour sauce will be an excellent choice. The dish can be served as a garnish, and you can serve as you do in China itself - with boiled fresh rice. The combination of tastes will pleasantly surprise you.

How to cook eggplant in sweet and sour sauce

You will need:

• A few medium-sized aubergines;
• Colorful Bulgarian pepper - take half the red, green and yellow;
• Onion bulb;
• A pair of cloves of garlic and a small piece of fresh ginger root.

For the sauce prepare these ingredients:

• 2 tbsp. L. Soy sauce of good quality;
• 2 tbsp. L. Vinegar 9% (if you have 6%, then put 3 tablespoons);
• 2 tbsp. L. Granulated sugar;
• A little starch - a teaspoon or a little less.

To cook eggplants in a sauce in Chinese, you need to have a deep "wok" pan, if it is not there, a low saucepan or, at worst, an ordinary frying pan. Eggplants wash, cut into slices (do not remove the peel), salt and leave to lie down for half an hour - they will give the juice to be drained, and the vegetables are washed again and dried with a towel. Pepper cut into long slices, onions - half rings, and ginger and garlic finely crumble. In a frying pan with a lot of hot vegetable oil, quickly fry eggplants first, then add onion and ginger in 2-3 minutes, and lastly sweet pepper. Prepare the sauce: to do this, mix the ingredients in the bowl, add half a cup of water to them. Pour it into the vegetables, stir and leave to simmer on low heat for a quarter of an hour or slightly more. After this time the eggplants with sauce will be ready, they can be sprinkled for taste and decoration with fried sesame seeds and served to the table - either to meat, or, most deliciously, to fresh rice. Fans of Chinese cuisine and those for whom she is new, will definitely appreciate this dish.

Potatoes and aubergines in sweet and sour sauce

The previous recipe can be slightly improved - both the sauce and the main ingredients, and prepare a truly delicious dish. Take:

• 2 medium ripe aubergines;
• 1 bright Bulgarian pepper;
• A few medium-sized potatoes;
• Garlic and spices to taste.

For the sauce prepare:

• 2 tbsp. L. Honey and soy sauce;
• 1 tbsp. L. Apple or rice vinegar;
• 1 glass of water and 1 tbsp. L. Starch.

Eggplant cut into small slices, add salt and let stand for about 20-30 minutes. Pepper cut into long strips. Peel the potatoes and crumble them into cubes. Spread the wok or frying pan, and quickly fry the vegetables in boiling vegetable oil. For the sauce, mix all the ingredients in a bowl and pour into the eggplant. After fry potatoes and aubergines in sweet and sour sauce for a quarter of an hour. An unusual taste of the dish will give an acidity of natural vinegar and the sweetness of fresh honey. You can serve with fresh rice or with Chinese noodles. It's so easy and quick to cook one of the great dishes of oriental cuisine.