xiaoxl/recipe_data huggingface dataset:
Smiling Caprese Salad
Category: salad
By Cajun Girl

This no doubt is the easiest Caprese salad I have ever made, and it will make your guest smile! It screams delicious, plus you can make ahead of time which is something we all want more of. When making, you can also add all ingredients to a large resealable plastic bag. Mix and then pour into your serving bowls/glasses. Serve in a fun type of tall stem glass like a martini glass with some crostini on the side.

Ingredients:
6  tomatoes, cut into bite-size pieces
¼ cup extra-virgin olive oil, or more to taste
1 ½ tablespoons balsamic vinegar
6 leaves fresh basil, cut into slivers
½ pound mozzarella cheese, cut into bite-size cubes
salt and ground black pepper to taste

Directions:
Stir tomatoes, olive oil, balsamic vinegar, and basil together in a large salad bowl; gently fold in mozzarella cheese ; season with salt and black pepper. Chill before serving.

Prep time: 10 mins
Total time: 1 hr
Yields: 4 servings

Calories: 313.9
Fat: 23.5 g
Saturated fat: 7.8 g
Carbohydrates: 11.2 g
Sugars: 7.3 g
Dietary fiber: 2.7 g
Protein: 15.8 g
Cholesterol: 36.3 mg
Sodium: 363.9 mg
Lentil Bolognese
Category: side-dish
By sorchaspud

Delicious vegetarian sauce for pasta, so tasty, and as nice as a meat bolognese. It can also be served with potatoes.

Ingredients:
1 tablespoon olive oil, or to taste
1  onion, finely chopped
2 cloves garlic, crushed and finely chopped
½  red bell pepper, thinly sliced
1  carrot, cut into small cubes
½ cup thinly sliced mushrooms
½ cup red wine
1 (14 ounce) can diced tomatoes
1 cup vegetable broth
1 (15 ounce) can green lentils, drained
1 teaspoon ground paprika, or more to taste
1 teaspoon dried basil, or more to taste
1 teaspoon dried oregano, or more to taste
1 teaspoon mixed dried herbs, or to taste
1 pinch ground nutmeg

Directions:
Heat olive oil in a large pot over medium heat. Cook and stir onion and garlic until soft, about 5 minutes. Stir in red bell pepper and carrot; cook for 4 to 5 minutes. Add mushrooms; cook and stir until softened, about 2 minutes. Pour wine into the pot; simmer until slightly reduced, about 1 minute. Stir in diced tomatoes and vegetable broth. Bring sauce to a boil; reduce heat and simmer until flavors combine, 10 to 15 minutes. Stir in lentils, paprika, basil, oregano, dried herbs, and nutmeg; cook until lentils are heated through, about 5 minutes.

Prep time: 20 mins
Cook time: 32 mins
Total time: 52 mins
Yields: 4 servings

Calories: 201.9
Fat: 3.9 g
Saturated fat: 0.6 g
Carbohydrates: 27.2 g
Sugars: 8.4 g
Dietary fiber: 10.5 g
Protein: 9 g
Sodium: 398.6 mg
Maple Chicken Drumsticks


Ingredients:
chicken drumsticks, bacon, clove, Worcestershire sauce, maple syrup, ketchup, garlic cloves, thyme, lemon juice

Directions:
Season chicken with salt & pepper to taste.
Roll each piece of chicken in bacon, fastened with a toothpick.
Insert cloves & place in roasting pan.
Mix together Worcestershire sauce, maple syrup, ketchup, garlic, thyme and lemon juice.
Brush each wrapped chicken piece with sauce.
Bake in 400°F oven for 45-60 minutes, basting occasionally.
Spicy Deer Jerky


Ingredients:
brown sugar, soy sauce

Directions:
Mix the sugar, soy and garlic chili paste together.
Marinate the meat in the sauce for a few hours.
Dry in a low oven or a dehydrator for about 8 hours until the meat cracks when you bend it.
Fanciful Green Fruit Salad


Ingredients:
green seedless grapes, kiwi fruits, green apples, lime, juice of, lime, of fresh mint

Directions:
In a large bowl gently toss together fruit with fresh lime juice.
Place fruit in fancy wine glasses or individual clear glass bowls or in one big clear glass bowl.
Before serving pour a little champagne on top.
Garnish with fresh limes slices and fresh mint.
Granola Bars


Ingredients:
rolled oats, raisins, sunflower seeds, sweetened condensed milk, butter

Directions:
Pre-heat oven to 325° and line a 15x10-inch.
pan (or 13x9 if you want them thicker] with foil, greased.
In a large mixing bowl, combine oats, nuts, raisins, sunflower seeds, chips condensd milk& butter, mix well.
Press into pan evenly.
Bake 25-30 minute or until golden brown.
Cool slightly.
Remove from pan & peel off foil.
Cut into bars.
Store loosely covered at room temperature.
Makes 36 bars depending how you cut them.
Cuban Chicken
Category: world-cuisine
By MJodyH

An unusual combination of ingredients. Yummy! Serve over rice. You can put rice into the pot to cook with everything else, but add 2 cups chicken broth and simmer 20 minutes until the rice is done. One fewer pot to wash!

Ingredients:
1 tablespoon olive oil
1  onion, chopped
3 cloves garlic, chopped
1 (14.5 ounce) can diced tomatoes
1 (12 ounce) can chicken chunks, drained
½ cup chopped red bell pepper
½ cup raisins
½ cup stuffed green olives, sliced
1 tablespoon red wine vinegar
1 teaspoon ground oregano
¼ teaspoon ground cumin
2  bay leaves

Directions:
Heat olive oil in a large skillet over medium heat. Cook and stir onion in hot oil until tender, about 5 minutes; add garlic and continue to cook and stir until fragrant, about 1 minute more. Stir tomatoes, chicken, red bell pepper, raisins, olives, red wine vinegar, oregano, cumin, and bay leaves into the onion mixture; cook until heated through, 5 to 7 minutes more. Remove and discard bay leaves before serving.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 307.9
Fat: 12.7 g
Saturated fat: 2.6 g
Carbohydrates: 27.7 g
Sugars: 18 g
Dietary fiber: 3.4 g
Protein: 21.3 g
Cholesterol: 52.7 mg
Sodium: 1013.2 mg
Pinto Bean and Chicken Casserole
Category: main-dish
By lutzflcat

If you have a taste for Mexican and are looking for a quick and easy weeknight meal, here it is. You'll find layers of vibrant flavor and different textures in this pinto bean casserole. Suggested garnishes: chopped cilantro, sour cream, jalapenos, salsa, and black olives.

Ingredients:
cooking spray
2 (15.5 ounce) cans pinto beans, drained
1 ½ cups chopped, cooked chicken
1 (11 ounce) can Mexican-style corn (such as Green Giant®), drained
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®), undrained
1 (8 ounce) can tomato sauce
1 teaspoon dried minced onion
1 teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon salt
ground black pepper to taste
1 ½ cups corn chips (such as Fritos®)
2 cups shredded Colby-Jack cheese

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Spray a large casserole dish with cooking spray. Combine pinto beans, chicken, corn, diced tomatoes and green chiles, tomato sauce, onion, cumin, garlic powder, salt, and pepper in a large bowl. Spread corn chips on the bottom of the prepared casserole dish and evenly distribute the bean mixture over top. Sprinkle with Colby-Jack cheese. Bake in the preheated oven until cheese has melted and casserole is heated through, about 25 minutes. Serve immediately.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 6 servings

Calories: 480.3
Fat: 22 g
Saturated fat: 11.6 g
Carbohydrates: 44.4 g
Sugars: 2.1 g
Dietary fiber: 9.4 g
Protein: 29.7 g
Cholesterol: 69.8 mg
Sodium: 1626.1 mg
Pumpkin Streusel Coffee Cake


Ingredients:
flour, brown sugar, cinnamon, butter, margarine, flour, baking powder, ground cinnamon, baking soda, salt, butter, granulated sugar, eggs, pumpkin puree, vanilla extract

Directions:
PREHEAT oven to 350°F Grease and flour 9-inch round cake pan.
FOR STREUSEL TOPPING:
COMBINE flour, brown sugar and cinnamon in medium bowl. Cut in butter with pastry blender or two knives until mixture is crumbly; stir in nuts.
FOR COFFEECAKE:
COMBINE flour, baking powder, cinnamon, baking soda and salt in small bowl. Beat butter and sugar in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Beat in pumpkin and vanilla extract. Gradually beat in flour mixture.
SPOON half of batter into prepared cake pan. Sprinkle 3/4 cup Streusel Topping over batter. Spoon remaining batter evenly over Streusel Topping; sprinkle with remaining Streusel Topping.
BAKE for 45 to 50 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.
Creamy Pesto Gnocchi


Ingredients:
skim evaporated milk, pesto sauce, mozzarella cheese, parmesan cheese

Directions:
Boil a saucepan of water, then add gnocchi, bring back to boil and it is cooked when gnocchi comes to the top of saucepan. Drain and put aside.
Heat a frying pan over medium heat.  Add cream and pesto and simmer stirring occasionally for 3 to 4 minutes or until slightly thickened.
Add spinach, tomato pasta sauce and cooked chicken to pan and then add the gnocchi and pour into a greased ovenpoof dish.
Sprinkle with cheese and cook in oven 200degC (400degF] for about 20 minutes.
How to Make: Rice Pilaf


Ingredients:
butter, white rice, orzo pasta, salt, parsley, sage, rosemary, thyme, pepper

Directions:
In a saucepan, bring liquid to a rolling boil.
In the meantime, melt butter in a skillet on medium heat. Add rice, orzo, salt and spices -- slivered almonds if you like. Stir to mix in butter, spices and to lightly brown. Turn down the rice as low as possible. Pour boiling liquid into the skillet…carefully because the water will be further heated by the hot rice. Cover with a lid and leave on low heat for 20 minutes to finish cooking.
Turn off heat and remove the lid to see how you did!
Fluff up the rice with a fork. Transfer to a serving dish and garnish.
Cinnamon Roll Muffins
Category: uncategorized
By Louise Buckles

Muffins that taste just like cinnamon rolls.

Ingredients:
1 cup water
½ cup raisins
2 cups all-purpose flour
¾ cup white sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
2 large eggs
¼ cup unsalted butter, melted and cooled
¼ cup powdered sugar
¼ teaspoon vanilla extract
1 teaspoon milk, or more as needed

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Line 18 muffin cups with paper liners. Combine raisins and water in a small saucepan; bring to a boil. Turn off the heat and let sit for 10 minutes. Stir flour, sugar, baking powder, cinnamon, and salt together in a large bowl. Make a well in the center. Stir melted butter into the raisin-water mixture, then add eggs and mix until well beaten. Pour into the well in the flour mixture; mix quickly and lightly with a fork until moistened and lumpy; do not beat. Spoon batter into the prepared muffin cups. Bake in the preheated oven until golden, about 25 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes. Meanwhile, combine powdered sugar and vanilla for glaze in a bowl. Stir in 1 teaspoon milk, adding more if necessary, until thin enough to drizzle. Drizzle glaze over cooled muffins.

Prep time: 20 mins
Cook time: 30 mins
Total time: 1 hr 25 mins
Yields: 18 muffins

Calories: 133.2
Fat: 3.3 g
Saturated fat: 1.8 g
Carbohydrates: 24.2 g
Sugars: 12.5 g
Dietary fiber: 0.6 g
Protein: 2.3 g
Cholesterol: 27.5 mg
Sodium: 155.3 mg
Chicken Fajita Nachos


Ingredients:
lime juice, extra virgin olive oil, salt, fresh ground black pepper, boneless skinless chicken breasts, onion, red bell pepper, garlic cloves, tortilla chips, sharp cheddar cheese

Directions:
Add the lime juice, 1 tablespoon oil, salt, and pepper in a heavy-duty zip-lock plastic bag; close bag and shake bag to combine.
Add in the chicken breasts; close bag and refrigerate at least 1 hour and up to 4 hours, turning the bag occasionally.
Spray a large nonstick skillet with cooking spray; heat the skillet over med-high heat.
Take chicken breasts from marinade and place in the skillet.
Cook about 3 minutes or until nicely browned; turn and brown on the other side for about 3 minutes.
Lower heat to medium and cook until chicken springs back when pressed in the center, about 6 minutes.
Remove from the heat and cool; chop chicken into ¾-inch bite-sized pieces.
Heat the remaining oil in a medium saucepan over med heat.
Add in the onion, red bell pepper, jalapeno, and garlic; cover pan.
Cook, stirring often, about 6 minutes or until the onion is tender.
Position oven rack in the upper third of the oven; preheat to 450°.
Spread the tortilla chips on an ovenproof platter or pizza pan.
Top with chicken, then the vegetables, then sprinkle with the cheese.
Bake, about 5 minutes or until the cheese melts.
Paula Deens Cheese Grits


Ingredients:
low sodium chicken broth, garlic clove, grits, cheddar cheese, butter

Directions:
In a medium saucepan, combine broth and garlic.  Bring to a boil over medium-high heat.
Slowly stir in grits; reduce heat to low, and cook until grits are tender, stirring constantly, about 15 minutes.  Remove from heat and stir in cheese, butter, and pepper.
Gourmet Sweet Potato Souffle
Category: side-dish
By Tina Hayes

This is one of my most-requested dishes, and it's perfect for Easter, Thanksgiving, or anytime you need a fancy side dish. It looks much more difficult to make than it is, and guests are always impressed! Even people who don't like sweet potatoes ask for second helpings! I hope you enjoy it too. Maple syrup can be substituted for the vanilla extract.

Ingredients:
3 ½ pounds sweet potatoes, peeled and diced
1 tablespoon white sugar
½ cup butter, melted
¾ cup white sugar
1 cup heavy cream
5  eggs
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
½ teaspoon ground cinnamon
1 teaspoon vanilla extract
1 teaspoon salt

Directions:
Bring a large pot of lightly salted water to a boil over medium-high heat. Add sweet potatoes, cover, and cook until soft, about 10 minutes. Drain, and set aside. Preheat oven to 375  degrees F (190 degrees C). Lightly grease a 2 quart souffle dish. Sprinkle dish with 1 tablespoon white sugar, shaking dish to evenly coat bottom and sides. Place the sweet potatoes into the bowl of a food processor. Add the butter, 3/4 cup sugar, heavy cream, eggs, cloves, nutmeg, cinnamon, vanilla, and salt. Process until mixture is smooth. Pour into prepared souffle dish. Bake the sweet potato mixture in preheated oven for 20 minutes. Lower oven temperature to 350 degrees F (175 degrees C). Bake the sweet potato mixture until edges are slightly browned, about 40 minutes more. Serve warm or at room temperature.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 16 servings

Calories: 250.5
Fat: 12.9 g
Saturated fat: 7.6 g
Carbohydrates: 30.8 g
Sugars: 14.5 g
Dietary fiber: 3 g
Protein: 3.9 g
Cholesterol: 93.8 mg
Sodium: 268.5 mg
Stir- Fried Sesame Asparagus


Ingredients:
soy sauce, sugar, garlic cloves, asparagus, sesame seeds

Directions:
Combine soy sauce and sugar in small bowl and stir until sugar dissolves.
Heat oil in heavy large skillet.
When oil is hot, add garlic and stir 15 seconds.
Add asparagus and stir-fry until crisp-tender, about 4 minutes (mine took longer].
Add soy mixture and toss about 1 minute longer, until asparagus is coated.
Season with salt and pepper.
Transfer to serving bowl and sprinkle with sesame seeds.
Orange-Walnut Vinaigrette


Ingredients:
walnut oil, red wine vinegar, garlic clove, orange zest, reduced sodium soy sauce, salt, pepper

Directions:
"Shake in a jar to combine."
Oriental Shrimp Salad (Padma Lakshmi)


Ingredients:
mint leaf, onion, gingerroot, black peppercorns, ground cumin, tamarind paste, sugar, water, salt, large shrimp, iceberg lettuce, carrots, celery, red cabbage, scallions, cilantro leaf, limes, lemon juice, soy sauce, salt, toasted sesame seeds

Directions:
Make the paste: In a blender combine the first 9 ingredients and blend until pureed.
In a bowl toss the shrimp with the paste and let marinate while prepping the vegetables.
Make the salad: In a large bowl combine the 6 salad vegetables.
Make the dressing: In a bowl whisk together the 6 salad dressing vegetables.
Spray a large skillet set over moderately high heat with some vegetable oil and heat until hot.
Add the shrimp and cook, turning, for 3 to 4 minutes, or until just cooked.
Add the shrimp to the salad bowl, drizzle with dressing to taste, and toss.
Divide among serving dishes and sprinkle with the sesame seeds.
Pizza Dough


Ingredients:
active dry yeast, brown sugar, warm water, salt, olive oil, all-purpose flour

Directions:
In a large mixing bowl (I use my Bosch], dissolve the yeast and brown sugar in the water, and let sit for 10 minutes. Add the salt and oil to the yeast solution, mix. Sift in most the flour - mixing while adding.
When dough is well mixed, I turn up the speed and slowly add the last bit of flour (dough only slightly sticks when touched].  Cover mixing bowl and let rise until double (usually about an hour].
Mix one last time, remove from bowl and form into a ball. Allow the dough to relax for a minute before rolling out. Once on pan, lightly brush the middle (where ever the sauce will touch] with olive oil if using a tomato based pizza sauce.
Allow dough to rise to desired thickness.  Add sauce, a little bit of cheese, toppings and then a bit of cheese on top.
Preheat oven to 425 degrees F (220 degrees C].  Bake pizza until the cheese and crust are golden brown, about 16 to 18 minutes.
Copycat Ihop Swedish Pancakes


Ingredients:
eggs, milk, flour, sugar, salt, milk, butter, confectioners' sugar

Directions:
Beat eggs until very light.
Sift together the flour, salt and sugar.
Add half the milk and fold in flour, sifted with sugar and salt.
Then add remaining milk, cream and butter.
If consistency is too thick , add more milk.
Using a hot griddle, ladle the batter onto the griddle creating a 5-6 inch diameter.
These pancakes are thin and will only need a minute or two on each side.
Place 2 tablespoons of lingonberry (Swedish cranberries] sauce on center of pancake and roll up like jelly roll.
Serve sprinkled with confectioners sugar.
Quick Coconut Bars


Ingredients:
butter, margarine, miniature marshmallows, chocolate chips, sweetened flaked coconut, sweetened condensed milk

Directions:
Preheat oven to 350°.
Using a 9x13" pan, pour the melted butter or margarine into the pan and tilt it around to coat the bottom completely.
Sprinkle the cake mix over melted butter.
Then, sprinkle with the marshmallows, then the chocolate chips, then the coconut and lastly, the nuts.
Pour the condensed milk evenly over all.
Bake for about 30 minutes, until golden brown.
Remove from the oven and run a knife around the edges to loosen.
Then let it cool before cutting into 1 1/2 x 1" bars.
Makes about 6 dozen cookies.
Note: To save yourself a step and a dish to wash, you can put the butter or margarine right in the baking pan and heat it a low oven before raising the heat to 350° to preheat.
Also, I found that in some ovens it might brown a bit too quickly.
Check it while baking.
If it does brown too quickly, cover with tin foil to keep it from browning any more, and remove for the last 5 minutes or so of baking.
Stuffed Mushrooms


Ingredients:
fresh mushrooms, onion, butter, parmesan cheese, Worcestershire sauce, paprika, parsley

Directions:
Clean mushrooms.
Remove stems and insides and chop.
Melt butter and add onions and chopped mushroom pieces and saute until tender.
Add breadcrumbs, cheese, Worcestershire sauce and crabmeat (if using].
Spoon mixture into mushrooms.
Sprinkle with paprika and parsley.
Bake at 400 degrees for 20 minutes.
You can adjust the amounts of bread crumbs, cheese and Worcestershire sauce to your personal preferences.
Mexican Grilled Corn
Category: side-dish
By Chef John

I consider this to be the greatest corn-on-the-cob recipe of all time. The way the mild, subtly salted cheese works with an ancho-lime mayonnaise, along with that buttery, smoky corn, is a magnificent combination of flavors. Perfecto!

Ingredients:
½ cup mayonnaise
1  lime, juiced
1 tablespoon ground ancho chile pepper
1 teaspoon smoked paprika
8 ears corn on the cob, husked
¼ cup butter, melted, or as needed
½ cup freshly grated Cotija cheese
1 pinch salt to taste
1  lime, sliced

Directions:
Preheat an outdoor grill for high heat and lightly oil the grate. Combine mayonnaise, lime juice, ancho chile powder, and smoked paprika in a bowl; whisk until smooth. Refrigerate until needed. Bring a large pot of salted water to a boil. Boil corn in the salted water for 5 minutes. Drain the corn. Place ears of corn on hot grill and cook until the kernels begin to brown and caramelize, 2 to 3 minutes. Turn the corn and continue to cook, turning ears after 1 to 2 minutes, until they are  browned with slightly charred, caramelized spots. Generously brush corn with melted butter and ancho-lime mayonnaise until kernels are coated. Sprinkle ears with Cotija cheese and salt. Garnish with slices of lime.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 8 ears of corn

Calories: 265
Fat: 20.3 g
Saturated fat: 7 g
Carbohydrates: 19.9 g
Sugars: 3.3 g
Dietary fiber: 3 g
Protein: 5.1 g
Cholesterol: 29.1 mg
Sodium: 245.9 mg
Vegan Pasta Salad


Ingredients:
dry penne pasta, broccoli, tomatoes, radishes, string beans, cucumber, garlic clove, oregano, dried basil, salt, pepper

Directions:
Blanch broccoli and string beans for around 5 minutes to soften them up.
Take out boiled vegetables and place in iced water to stop cooking.
Boil penne for 5/7 minutes until it becomes al dente. Don't forget to salt the water.
Rinse cooked penne in cold water to stop cooking.
Cut all the veggies and combine with cooked pasta in a large bowl.
Mix in dressing and spices. Adjust seasoning to taste.
Refrigerate until ready to serve.
Hash Brown Potato Casserole


Ingredients:
frozen hash browns, cheddar cheese, butter, pepper, onion, sour cream, butter

Directions:
Combine first 7 ingredients.
Pour into greased 11x9 baking dish.
Combine crushed cornflakes with 1/4 cups melted butter.  Spread over top.  Bake at 350 for 45 minutes.
Roasted Cod With Potatoes and Olives


Ingredients:
new potatoes, garlic cloves, dried rosemary, olive oil, olive oil, cod fish fillets, cherry tomatoes, kalamata olive

Directions:
Preheat the oven to 450ºF.
On a large rimmed baking sheet, toss the potatoes with the garlic, rosemary, and 1 Tbs oil.
Season generously with salt and pepper.
Arrange potatoes in a single layer, cut side down.
Bake, tossing potatoes once, until beginning to brown, about 20 minute.
Meanwhile, rub fillets with remaining tsp oil and season all sides with salt and pepper.
Remove baking sheet from the oven.
Add the tomatoes and olives to the potatoes; stir to combine.
Push the vegetable mixture to one side of the baking sheet and place the fillets flat on the baking sheet next to the vegetables.
Return the baking sheet to the oven and roast until the fish is cooked through and potatoes are brown and tender, about 15-20 minute.
Transfer the fish and vegetables to a serving platter and serve immediately.
Hot and Sour Chinese Eggplant
Category: side-dish
By Bonnie

Eggplant is sauteed, then coated in a spicy sweet sauce. It is simple and delicious! I'm sure you'll enjoy this!

Ingredients:
2  long Chinese eggplants, cubed
1 ½ tablespoons soy sauce
1 tablespoon red wine vinegar
1 tablespoon white sugar
1  green chile pepper, chopped
1 teaspoon cornstarch
½ teaspoon chili oil, or to taste
2 teaspoons salt
2 tablespoons vegetable oil

Directions:
Place the eggplant cubes 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. In a small bowl, stir together the soy sauce, red wine vinegar, sugar, chile pepper, cornstarch and chili oil. Set the sauce aside. 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.

Prep time: 30 mins
Cook time: 5 mins
Total time: 35 mins
Yields: 4 servings

Calories: 153.4
Fat: 7.8 g
Saturated fat: 1.2 g
Carbohydrates: 21.1 g
Sugars: 10.2 g
Dietary fiber: 9.5 g
Protein: 3.4 g
Sodium: 1507.3 mg