Directions:
- Heat 4 tablespoons peanut oil in heavy 12-inch skillet over medium heat.
- Add eggplant and stir-fry until soft, about 3 minutes.
- Remove, using slotted spoon; set aside.
- Add remaining peanut oil to skillet and warm over medium heat.
- Add garlic, chili paste and ginger and cook 15 seconds.
- Add stock, soy sauce and sugar and bring to boil.
- Add vinegar and eggplant and cook until eggplant has absorbed most of sauce, about 1 minute.
- Stir in green onion and sesame oil.
- Serve hot, removing eggplant with slotted spoon.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 165.27 Kcal (692 kJ) | ||
| Calories from fat | 134.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.97g | 23% | |
|---|---|---|---|
| Cholesterol | 0.6mg | 0% | |
| Sodium | 200.1mg | 8% | |
| Potassium | 211.73mg | 5% | |
| Total Carbs | 7.15g | 2% | |
| Sugars | 4.45g | 18% | |
| Dietary Fiber | 2.38g | 10% | |
| Protein | 1.81g | 4% | |
| Vitamin C | 2.8mg | 5% | |
| Iron | 0.1mg | 1% | |
| Calcium | 11.8mg | 1% | |
| Amount Per 100 g | |||
| Calories | 134.26 Kcal (562 kJ) | ||
| Calories from fat | 109.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.16g | 23% | |
|---|---|---|---|
| Cholesterol | 0.49mg | 0% | |
| Sodium | 162.55mg | 8% | |
| Potassium | 172mg | 5% | |
| Total Carbs | 5.81g | 2% | |
| Sugars | 3.61g | 18% | |
| Dietary Fiber | 1.93g | 10% | |
| Protein | 1.47g | 4% | |
| Vitamin C | 2.2mg | 5% | |
| Iron | 0.1mg | 1% | |
| Calcium | 9.6mg | 1% | |
* 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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