Try this Eggplant Szechwan Style recipe, or contribute your own.
Suggest a better descriptionIn a bowl, combine chicken broth, sugar, vinegar, soy sauce, salt and pepper; set aside. Peel eggplant and cut in strips about 2 inches long and 1/2 inch thick. (Do not peel if using oriental eggplant. I don't peel American eggplant either!)
Heat a wok or wide frying pan over medium-high heat. When pan is hot, add 3 tbsp oil. When oil is hot, add eggplant and stir fry for 3 minutes. Eggplant will soak up the oil immediately; stir continuously to prevent burning. Remove eggplant from pan.
Heat the remaining 2 tbsp oil in pan. Add chicken, onion, ginger, garlic, and hot bean sauce. Stir fry until meat is no longer pink, about 2 minutes.
Return eggplant to pan, pour in chicken broth mixture, cover and cook over medium-low heat until eggplant is tender, about 6 minutes. Blend cornstarch and water, and pour mixture into pan and cook, stirring until sauce bubbles and thickens. Stir in sesame oil if using, just before serving.
Serve over white rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (431g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 243 | ||
Calories from Fat: 144 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16g | 21 % | |
Saturated Fat 3.5g | 17 % | |
Monounsaturated Fat 8.2g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 42.5mg | 13 % | |
Sodium 677.5mg | 23 % | |
Potassium 799.1mg | 21 % | |
Total Carbohydrate 12.4g | 4 % | |
Dietary Fiber 5.9g | 23 % | |
Sugars, other 6.6g | ||
Protein 14.6g | 21 % | |
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: 243
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