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Suggest a better descriptionPeel eggplant & cut it diagonally into pieces the size & shape of French fries. Core & seed the peppers & cut them into very fine slivers. Cut the pork into matchstick-shaped sticks. Chop the scallion & reserve. Combine remaining ingredients, except peanut oil, to make sauce, reserving 1/2 tsp. garlic. Heat all but 1/4 cup oil in a wok, & fry eggplant slices over high heat for 3-4 minutes, or until completely cooked. Transfer eggplant to a colander, then rinse it off under hot water to wash away the oil. Discard oil. Add remaining 1/4 cup oil to wok & heat it over high heat. Stir-fry pork with 1/2 tsp. garlic for 1 minute. Add slivered peppers & continue to stir-fry for 1 minute. Thoroughly mix the sauce & add it to wok with eggplant. Cook mixture, stirring well until sauce thick- ens. Add scallions, mix well, and serve. (Note: Make sure cornstarch is dissolved.) CHRISTINE LEES THUNDERBIRD MOTEL, COLLINS AVE, MIAMI BEVERAGE: TEA From the
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Serving Size: 1 Serving (151g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 507 | ||
Calories from Fat: 487 (96%) | ||
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Amt Per Serving | % DV | |
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Total Fat 54.1g | 72 % | |
Saturated Fat 9.1g | 46 % | |
Monounsaturated Fat 25g | ||
Polyunsanturated Fat 17.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 518.4mg | 18 % | |
Potassium 90.5mg | 2 % | |
Total Carbohydrate 6.3g | 2 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 5.6g | ||
Protein 1.1g | 2 % | |
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: 507
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