Try this Eggplant with Spicy Meat recipe, or contribute your own.
Suggest a better description*Note: 4 oriental eggplants should equal about 1 lb. ** 1/2 ground beef and 1/2 ground pork may be used instead of pork if desired. ***Use green part of green onion only. Trim blossom ends of eggplants. Cut in halves lengthwise. Cut each half in 1/2-inch-thick diagonal slices. Steam eggplants until tender or cook in 1 inch hot oil in large skillet or wok until golden brown. Drain well on paper towels. Drain all oil from skillet and add chile oil. Cook over high heat 30 seconds. Add garlic and cook, stirring, 10 seconds. Add ground pork, 1 tablespoon soy sauce, broth and hoisin sauce and stir-fry until pork is browned. Add vinegar and eggplants, toss lightly to blend flavors and heat through. Season to taste with more soy sauce. Mix cornstarch with water and stir into pork mixture. Cook and stir until ingredients glisten. Add green onion and stir-fry 5 seconds. Serve at once.
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Serving Size: 1 Serving (442g) | ||
Recipe Makes: 6 | ||
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Calories: 204 | ||
Calories from Fat: 80 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.9g | 12 % | |
Saturated Fat 3.1g | 16 % | |
Monounsaturated Fat 3.7g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 27.4mg | 8 % | |
Sodium 231mg | 8 % | |
Potassium 970.5mg | 26 % | |
Total Carbohydrate 24g | 7 % | |
Dietary Fiber 12.6g | 51 % | |
Sugars, other 11.4g | ||
Protein 10.5g | 15 % | |
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: 204
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