Try this Braised Eggplant,beijing Style recipe, or contribute your own.
Suggest a better description1. Peel the eggplant and cut into slices about 1/2 inch thick. Score the slicess on one side about 1/8 inch () deep and cut into 1 1/4 inch strips. 2. Heat the oil in a wok to 400 or until a piece of scallion green or ginger moves quickly when tossed into the oil and a haze appears above the oil surface. Add the eggplant and deep-fry until brown. Remove and drain well. 3. Blend the soy sauce,salt,scallions,ginger,the cornstarch-water mixture and 5 additional tsp water into a sauce. 4. Pour all but 2 tsp of the oil from the work. Heat over high heat,until the oil surface ripples. Add the garlic and stir-fry until fragrant. Add the eggplant strips and the sauce. Bring to a boil and cook,stirring, until the sauce thickens. Spinkle with the sesame oil, remove,and serve. Posted to recipelu-digest Volume 01 Number 233 by James and Susan Kirkland
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Serving Size: 1 Serving (537g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 111 | ||
Calories from Fat: 46 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.1g | 7 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 258.2mg | 9 % | |
Potassium 634.3mg | 17 % | |
Total Carbohydrate 16.7g | 5 % | |
Dietary Fiber 9.5g | 38 % | |
Sugars, other 7.2g | ||
Protein 3.4g | 5 % | |
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: 111
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