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Ingredientes
- 1 lrg Eggplant
- 1 lrg Onion
- 1 ct Mushrooms, sliced
- 2 Tbsp. Soy Sauce
- 1 Tbsp. Szechaun Sauce
- 1 x Chicken boilion
- 2 Tbsp. Cornstarch
- 1 1/2 c. Water
- 63/1000 tsp Ginger
- 12 ounce Apricot jelly
- 1 pch Crushed red pepper
- 3 x Garlic cloves, crushed
- 3 1/2 Tbsp. Wine Vinegar
Direcciones
- Peel eggplant and slice. I cook a couple of slices at a time in microwave till soft. (I do this so as not to have to fry in oil.) Saute/fry onions, mushrooms,and softened eggplant. In the meantime make up the sauce with the rest of the ingredients. Dissoolve cornsatrch in the water first. Add in bouillion and the rest of the ingredients, heating till preserves have dissolved and sauce thickens a little. Fold in eggplant and pour over three pepper noodles or possibly rice.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1310g | |
| Calories 1148 | |
| Calories from Fat 8 | 1% |
| Total Fat 0.97g | 1% |
| Saturated Fat 0.21g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1940mg | 81% |
| Potassium 1358mg | 39% |
| Total Carbs 291.55g | 78% |
| Dietary Fiber 18.9g | 63% |
| Sugars 189.34g | 126% |
| Protein 8.32g | 13% |
