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Chinese black vinegar is a rich, dark, sour-sweet condiment much like aged balsamic vinegar; in fact, you can substitute balsamic vinegar here.
1. Whisk together vinegar, sugar, and soy sauce in small bowl; set aside.
2. Heat oil in wok over medium heat. Add ginger, sambal oelek, and garlic,
and cook 30 seconds, or until fragrant. Add onion, and cook 4 minutes, or until softened. Stir in eggplant, and cook 2 to 3 minutes, or until browned and softened. Stir in vinegar mixture. Remove from heat, and serve sprinkled with cilantro.
- Calories 66
- Carbohydrate Content 8 g
- Cholesterol Content 0 mg
- Fat Content 3 g
- Fiber Content 2 g
- Protein Content 1 g
- Saturated Fat Content 1 g
- Sodium Content 79 mg
- Sugar Content 5 g