This light side dish is inspired by a more substantial pork, cucumber and garlic dish in Grace Young’s “Stir-Frying to the Sky’s Edge.” I’d never thought about stir-frying cucumber until I saw this recipe. It’s a great idea: the crunchy, watery cucumber contrasts beautifully with the soft eggplant. Make sure to slice the eggplant thinly, or it won’t cook through. This stir-fry cold is also good served cold. Featured in: Letting Vegetables Inspire A Stir Fry.
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Serving Size: 1 recipe (326g) | ||
Recipe Makes: 1 | ||
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Calories: 396 | ||
Calories from Fat: 330 (83%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.6g | 49 % | |
Saturated Fat 5.9g | 30 % | |
Monounsaturated Fat 16.1g | ||
Polyunsanturated Fat 12.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 598.8mg | 21 % | |
Potassium 1267.9mg | 33 % | |
Total Carbohydrate 14.2g | 4 % | |
Dietary Fiber 3.9g | 16 % | |
Sugars, other 10.3g | ||
Protein 6.4g | 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: 396
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