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Receta Aubergine Sichuan Style

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Raciónes: 4

Ingredientes

Cost per serving $3.71 view details

Direcciones

  1. CUT AUBERGINE into 1/2-by-2-inch strips. If using Italian aubergines, peel skin. In a colander, toss aubergine with salt; drain for 30 min. Squeeze gently to remove excess water. Pat dry with paper towels. In a small bowl, mix soy sauce, sugar and chicken stock. Preheat wok till warm over high heat. Add in 3 Tbsp. of the oil, tilt wok to coat sides. When warm, add in 1 layer of aubergine, stir-fry till seared and tender (about 3 min).
  2. Remove to colander. Drain over a bowl to catch juices. Cook remaining aubergine in same manner adding more oil if needed. Reheat wok over medium-high heat. Add in remaining 1 Tbsp. of the oil, ginger, garlic and chile; cook gently but don't brown. Add in water chestnuts and half of the green onions; stir-fry together for 5 seconds. Increase to high heat, add in reserved soy sauce mix and aubergine juices; bring to a boil. Return cooked aubergine; toss quickly over high heat till most of the sauce is reduced and absorbed into aubergine (about 1-to-2 min). Mix in vinegar and sesame oil. Remove to serving dish. Top with remaining green onions and sesame seeds. Serve warm or possibly cool.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 627g
Recipe makes 4 servings
Calories 286  
Calories from Fat 90 31%
Total Fat 10.19g 13%
Saturated Fat 2.69g 11%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 1434mg 60%
Potassium 1477mg 42%
Total Carbs 47.1g 13%
Dietary Fiber 20.3g 68%
Sugars 18.64g 12%
Protein 8.99g 14%
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