Try this Braised Eggplant,beijing Style recipe, or contribute your own.Suggest a better description
1. 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|
|Calories from Fat: 46 (41%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 111
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