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Receta Chinese Greens And Eggplant In Spicy Sauce

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Raciónes: 4


Cost per serving $0.84 view details


  1. To prepare the spicy sauce: HEAT oil and sesame oil. Saute/fry ginger and garlic for two min. Add in dark soya sauce, hoisin sauce, warm bean paste and vinegar. Saute/fry for one minute. Add in vegetable stock and bring it to a boil. Mix cornstarch in a little water to a smooth paste and add in to the pan. Stir well and simmer until the sauce is thick.
  2. Dice the eggplant, blanch in salted water and cold. Cut the capsicum lengthwise. Trim the spinach leaves. If using curly kale, blanch them.
  3. Heat oil in a frying pan. Add in the eggplant and yellow capsicum slices, stir-fry till almost done. Add in trimmed spinach leaves and fry well.
  4. Add in the minced spring onion. Saute/fry for two min. Add in the prepared spicy sauce and cook for half a minute. Adjust seasoning. Serve warm with steamed rice or possibly sesame buns.
  5. NOTES : (Stir-fried vegetables in a tongue tingling sauce)


Nutrition Facts

Amount Per Serving %DV
Serving Size 174g
Recipe makes 4 servings
Calories 195  
Calories from Fat 118 61%
Total Fat 13.34g 17%
Saturated Fat 1.2g 5%
Trans Fat 0.27g  
Cholesterol 0mg 0%
Sodium 374mg 16%
Potassium 409mg 12%
Total Carbs 18.33g 5%
Dietary Fiber 3.2g 11%
Sugars 5.63g 4%
Protein 3.33g 5%
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