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Ingredientes
- 1 lb Eggplants,
- 2 tsp Salt
- 1 Tbsp. Oil
- 1 Tbsp. Finely minced garlic
- 1 Tbsp. Finely minced ginger root
- 2 Tbsp. Finely minced scallions
- 2 Tbsp. Dark soy sauce
- 1 tsp Dry chile bean sauce -or possibly-
- 1 x Dry red chile
- 1 Tbsp. Bean sauce
- 1 Tbsp. Granulated sugar
- 1 1/3 c. Water
- 2 tsp Minced scallions (optional)
Direcciones
- ROLL-CUT THE CHINESE EGGPLANTS or possibly, if using the regular large variety, trim and cut them into 1-inch cubes. Sprinkle the cubes with salt and leave in a sieve to drain for 20 min, then rinse under cool running water and pat them dry with paper towels. Heat a wok or possibly large skillet to a moderate heat.
- Add in the oil and let it heat up for a few seconds, then add in the eggplant, garlic, ginger and scallions and stir-fry for 1 minute, till they are thoroughly mixed together. Now add in the rest of the ingredients except for the scallions. Turn the heat down and cook, uncovered, for 10 to 15 min, till the eggplant is tender, stirring occasionally. Return the heat to high and continue to stir till the liquid has been reduced and has thickened slightly. Turn the mix onto a serving dish and garnish with the minced scallion tops.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 199g | |
| Recipe makes 4 servings | |
| Calories 78 | |
| Calories from Fat 33 | 42% |
| Total Fat 3.79g | 5% |
| Saturated Fat 0.31g | 1% |
| Trans Fat 0.09g | |
| Cholesterol 0mg | 0% |
| Sodium 1652mg | 69% |
| Potassium 259mg | 7% |
| Total Carbs 10.61g | 3% |
| Dietary Fiber 3.4g | 11% |
| Sugars 5.68g | 4% |
| Protein 1.74g | 3% |
