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Ingredientes
- 1 lrg eggplant
- 4 Tbsp. soy sauce
- 1 Tbsp. cornstarch
- 3 Tbsp. dry sherry
- 3 Tbsp. sugar
- 1/4 c. white vinegar
- 1/4 c. water
- 1 tsp red pepper
- 6 slc fresh ginger root
- 4 x scallion minced, separated
Direcciones
- Cut eggplant into small cubes.
- Combine soy sauce, sugar, vinegar and water.
- Heat 1 Tablespoons sherry, add in red peppers and stir. Add in ginger, white part of scallion and stir briefly till ginger becomes fragrant. Add in eggplant and cook 8-10 min, stirring occasionally (till eggplant is thoroughly cooked.)
- Add in soy sauce mix and cook over high heat till most of the liquid is evaporated, about 5 min.
- Combine 2 Tablespoons sherry with cornstarch. Add in green part of scallion and sherry/cornstarch mix and cook till thick.
- Serve over rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 350g | |
| Recipe makes 3 servings | |
| Calories 164 | |
| Calories from Fat 4 | 2% |
| Total Fat 0.53g | 1% |
| Saturated Fat 0.09g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1214mg | 51% |
| Potassium 687mg | 20% |
| Total Carbs 34.43g | 9% |
| Dietary Fiber 8.8g | 29% |
| Sugars 20.25g | 14% |
| Protein 4.18g | 7% |
