Eggplant is sauteed, then coated in a spicy sweet sauce. It is simple and delicious! I’m sure you’ll enjoy this!
Ingredients
- 2 long Chinese eggplants, cubed
- 1 ½ tablespoons soy sauce
- 1 tablespoon red wine vinegar
- 1 tablespoon white sugar
- 1 green chile pepper, chopped
- 1 teaspoon cornstarch
- ½ teaspoon chili oil, or to taste
- 2 teaspoons salt
- 2 tablespoons vegetable oil
Directions
Step 1
Place the eggplant cubes into a large bowl, and sprinkle with salt. Fill with enough water to cover, and let stand for 30 minutes. Rinse well, and drain on paper towels.
Step 2
In a small bowl, stir together the soy sauce, red wine vinegar, sugar, chile pepper, cornstarch and chili oil. Set the sauce aside.
Step 3
Heat the vegetable oil in a large skillet or wok over medium-high heat. Fry the eggplant until it is tender and begins to brown, 5 to 10 minutes. Pour in the sauce, and cook and stir until the sauce is thick and the eggplant is evenly coated. Serve immediately.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 153 | |
% Daily Value * | |
Total Fat8g | 10% |
Saturated Fat1g | 6% |
Sodium1507mg | 66% |
Total Carbohydrate21g | 8% |
Dietary Fiber10g | 34% |
Total Sugars10g | |
Protein3g | |
Vitamin C33mg | 167% |
Calcium29mg | 2% |
Iron1mg | 5% |
Potassium686mg | 15% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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