Directions:
- Combine water, cornstarch, sugar, sherry/broth and black bean garlic sauce in a small bowl. Mix well and set aside.
- In a heated pan with oil, brown the pork until well done. Drain. Add in ginger and eggplant and cook for another 4-5 minutes.
- Add sauce mixture and cook until sauce thickens.
- Serve with rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 982.76 Kcal (4115 kJ) | ||
| Calories from fat | 734.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 81.65g | 126% | |
|---|---|---|---|
| Cholesterol | 81.65mg | 27% | |
| Sodium | 57.23mg | 2% | |
| Potassium | 674.08mg | 14% | |
| Total Carbs | 10.93g | 4% | |
| Sugars | 6.89g | 28% | |
| Dietary Fiber | 3.81g | 15% | |
| Protein | 11.36g | 23% | |
| Vitamin C | 31.9mg | 53% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 12.6mg | 70% | |
| Calcium | 29.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 308.89 Kcal (1293 kJ) | ||
| Calories from fat | 230.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.66g | 126% | |
|---|---|---|---|
| Cholesterol | 25.66mg | 27% | |
| Sodium | 17.99mg | 2% | |
| Potassium | 211.87mg | 14% | |
| Total Carbs | 3.43g | 4% | |
| Sugars | 2.17g | 28% | |
| Dietary Fiber | 1.2g | 15% | |
| Protein | 3.57g | 23% | |
| Vitamin C | 10mg | 53% | |
| Vitamin A | 0.2mg | 25% | |
| Iron | 4mg | 70% | |
| Calcium | 9.2mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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