It took me a long time to figure out how to cook Chinese Eggplant with minimum amount oil and still keep the vibrant color. This recipe and interchange sauces, such as garlic, hot sauce, black bean sauce. It can also be either plain veggie dish or add minced pork.
1. Cut eggplant into wedges, approximately 3/4-inch long, 1 inch thick.
2. Place eggplant in a large bowl, add salt, mix well. sit for 10 minutes.
3. Meanwhile, make the cause: mix soy sauce, oyster sause, corn starch and chicken essence (optional) together in 1 cup of water. mix well.
4. Mince the garlic.
5. Squeeze each piece of eggplant. This way the eggplant won't soak the exceed amount of oil and won't get saggy.
6. Add oil to a wok heat over high heat until hot. Stir in eggplant and stir fry quickly until eggplant turns soft, 6 to 8 minutes. take it out.
7. Turn to low heat and put in rock candy. When melted, return eggplant to wok. Put optional sauce in (Hot pepper, Black Bean Sauce, etc.) Stir in prepared sauce and stir fry for another minute. Stir in garlic just before taking it out.
8. put scallion at the end for presentation.
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Serving Size: 1 Serving (524g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 221 | ||
Calories from Fat: 103 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.4g | 15 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 6.7g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 54mg | 2 % | |
Potassium 1272.1mg | 33 % | |
Total Carbohydrate 28.8g | 8 % | |
Dietary Fiber 15.1g | 60 % | |
Sugars, other 13.8g | ||
Protein 6g | 9 % | |
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: 221
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