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Ingredientes
- 6 x Chinese aubergine, -=Or possibly=-
- 1 lrg -Italian aubergine
- 2 tsp Salt
- 4 Tbsp. Peanut or possibly corn oil
- 1 Tbsp. Soy sauce
- 1 Tbsp. Sugar
- 1/4 c. Chicken stock
- 2 tsp Grated fresh peeled ginger
- 1 Tbsp. Chopped garlic
- 1/4 tsp Dry red chile flakes
- 1/4 c. Minced water chestnuts, (peeled), preferably fresh
- 3 x Green onions trimmed and minced
- 1 Tbsp. Red wine vinegar
- 1 Tbsp. Sesame oil
- 1 Tbsp. Toasted black sesame seeds
Direcciones
- 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).
- 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% |
