Amount Per Serving
calories 252
% Daily Value *
Total Fat 15 g 22 %
Saturated Fat 2 g 12 %
Monounsaturated Fat 6 g
Polyunsaturated Fat 5 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 723 mg 30 %
Potassium 104 mg 3 %
Total Carbohydrate 27 g 9 %
Dietary Fiber 3 g 14 %
Sugars 5 g
Protein 3 g 6 %
Vitamin A 17 %
Vitamin C 75 %
Calcium 1 %
Iron 2 %
First let’s prepare the following: smash and peel the garlic, chop the scallions, and mix the cornstarch with the water in a small bowl. Set everything aside.
Then wash and wipe all the vegetables dry using a clean kitchen towel (this is key!) before cutting them into large bite-sized pieces. Don’t let the cut potato and eggplant sit for too long before cooking, because they will oxidize and become discolored.
Now we’re ready to cook. Heat the oil in your wok over medium heat. Add the potato, and brown lightly for about 8 minutes until cooked through. Stir occasionally to avoid burning them. Now add the bell peppers, and stir-fry for another minute. Transfer everything to a dish and set aside.
There should be oil left in the wok. Add the eggplant and brown slightly. I learned this technique from Bill: spread the eggplant pieces into a single layer, cover the lid for a minute, uncover, stir the eggplant to avoid burning, then repeat. Do this 2-3 times until the eggplant is cooked through. Transfer to a dish.
Add a bit of oil if the wok is very dry at this point. In my case, the wok was still well-oiled, so I didn’t need additional oil. Add the garlic, cook it for a few seconds, and add all the vegetables back to the wok. Now quickly add the Shaoxing wine, light soy sauce, sugar, white pepper, and sesame oil. Stir and mix everything well. Time to turn up the heat and add the cornstarch slurry (stir well before adding, as the cornstarch settles to the bottom) and the scallions. Stir a couple of times to coat the vegetables with sauce, add salt to taste, and you’re ready to serve!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (276g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 257 | ||
Calories from Fat: 135 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15g | 20 % | |
Saturated Fat 2.5g | 13 % | |
Monounsaturated Fat 6.7g | ||
Polyunsanturated Fat 5g | ||
Cholesterol 0mg | 0 % | |
Sodium 161.5mg | 6 % | |
Potassium 1066.4mg | 28 % | |
Total Carbohydrate 26.8g | 8 % | |
Dietary Fiber 4.6g | 18 % | |
Sugars, other 22.3g | ||
Protein 5.6g | 8 % | |
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: 257
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