Try this Eggplant with Hot Sauce recipe, or contribute your own.
Suggest a better description1. Clean the eggplant and cut off the stem. Do not peel. Quarter lengthwise and cut each quarter in to about 1 1/2 inch slices.
2. Heat oil, stir-fry the garlic and ginger for a few seconds. Add eggplant and stir-fry for 2 minutes. Turn the heat to medium. Then press eggplant lightly with a spatula and keep flipping until soft and slightly brown.
3. Turn the heat high and add seasoning sauce to eggplant. Stir in scooping motion and cook about 1 minute until sauce is almost gone.
4. Add corn starch, green onion, and sesame oil. Toss carefully. Serve hot.
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Serving Size: 1 Serving (328g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 186 | ||
Calories from Fat: 106 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.8g | 16 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 7g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 3777.7mg | 130 % | |
Potassium 557mg | 15 % | |
Total Carbohydrate 13.5g | 4 % | |
Dietary Fiber 5.8g | 23 % | |
Sugars, other 7.7g | ||
Protein 9.2g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 186
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