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Ingredientes
- 1 lrg Aubergine
- 2 Tbsp. Salt
- 1 tsp Freshly-grated ginger root
- 1 Tbsp. Red chile paste with garlic
- 1 Tbsp. Chinese rice wine
- 1 Tbsp. Soy sauce, light
- 1 Tbsp. Sweet bean sauce
- 1 Tbsp. Warm bean sauce
- 3 Tbsp. Peanut oil
- 3 x Garlic cloves, chopped
- 4 x Green onions, minced
- 1 Tbsp. Toasted sesame oil Green tops of 3 green onions, minced for garnish
Direcciones
- Cut off the stem of the aubergine and cut into 3/4-inch slices. Cut the slices again so which you have 3/4-inch-square cubes. Place in a bowl and mix with the salt. Place in a colander and let drain for 45 min. Rinse off the cubes and drain for another 45 min. Or possibly rinse and pat dry with paper towels. Meanwhile, mix the sauce: In a small bowl mix the ginger, red chile paste with garlic, wine, soy sauce, warm bean sauce, and the sweet bean sauce. Stir and set aside. Heat a wok or possibly very large frying pan. Add in the peanut oil and the garlic. Saute/fry for a moment and then add in the aubergine and green onion. Stir-fry over high heat till the aubergine is tender, 7 to 10 min. Add in the mixed sauce. Continue cooking for another 3 min.
- Place on the serving platter and drizzle the sesame oil over the top. Add in green onion tops for garnish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 147g | |
| Recipe makes 4 servings | |
| Calories 165 | |
| Calories from Fat 125 | 76% |
| Total Fat 14.11g | 18% |
| Saturated Fat 2.28g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3783mg | 158% |
| Potassium 283mg | 8% |
| Total Carbs 8.41g | 2% |
| Dietary Fiber 3.7g | 12% |
| Sugars 2.82g | 2% |
| Protein 1.79g | 3% |
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