Traditional Chinese Dinner

TGIF!  For a few reasons!  One: I feel gooood!  Two: We cooked some gooood food tonight!

Back in 2006 I spent six weeks in China where I experienced some incredible food.  Two of my favorite dishes were Hot and Sour Chinese Eggplant and Egg Fried Tomato.  It’s hard to find these dishes in American Chinese restaurants, so I hadn’t tasted either dish in about five years.

This week at our local farmers market Jon came across Chinese eggplant – which is actually semi-difficult to find.  So he bought some and tonight we decided to give it a go.  I made the egg fried tomato dish and Jon did the eggplant.  Other than the fact that I slightly over-fried the eggs – the heat was up too high when I first put the eggs in the pan – it turned out great!

AND, we finished just in time to sit down and watch Jamie Oliver’s Food Revolution!  I don’t know if it’s lame to really look forward to certain TV shows…but I do!

Here’s how to make this meal if you feel like trying something different.  And I promise, it is actually super easy.  (And coming from me, that means that literally anybody could do it).


Hot and Sour Chinese Eggplant






Chinese eggplant  

  • 2 long Chinese eggplants, wedged  (this link will show you how to cut the eggplant.  We didn’t use this recipe, but it showed us how to properly slice it)
  • 1 1/2 tablespoons soy sauce
  • 1 tablespoon red wine vinegar
  • 1 tablespoon white sugar
  • 1 green chile pepper, chopped
  • 1 teaspoon cornstarch
  • 1/2 teaspoon chili oil, or to taste
  • 2 teaspoons salt
  • 2 tablespoons vegetable oil


  1. Place the eggplant wedges into a large bowl, and sprinkle with salt. Fill with enough water to cover, and let stand for 30 minutes. Rinse well, and drain on paper towels.
  2. In a small bowl, stir together the soy sauce, red wine vinegar, sugar, chile pepper, cornstarch and chili oil. Set the sauce aside.
  3. Heat the vegetable oil in a large skillet or wok over medium-high heat. Fry the eggplant until it is tender and begins to brown, 5 to 10 minutes. Pour in the sauce, and cook and stir until the sauce is thick and the eggplant is evenly coated. Serve immediately.

**In the end we wanted a little bit more heat on our eggplant so we added a small amount of Sriracha sauce to taste.

Nutritional Information

Amount Per Serving  Calories: 153 | Total Fat: 7.8g


Egg Fried Tomato

I used this quick YouTube video to learn how to cook this dish.  It features a very cute Chinese woman giving you the step-by-step.

Oh yes, and rice goes great with either of these traditional Chinese dishes.  If you don’t know how to make rice, directions are usually on the back of the bag.  🙂


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