Directions:
- Cut eggplants to sticks.
- Sprinkle with salt and squeeze out water.
- Heat wok and stir fry garlic in oil 30 seconds.
- Add the ginger, stir fry till fragrant.
- Dump in ground pork, sautetill no longer pink.
- Add in eggplants and green onions.
- Pour in stock, chili garlic, hoisin, soy, sherry, sesame oil.
- Simmer awhile till flavor incorporates.
- Serve hot with rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 279.21 Kcal (1169 kJ) | ||
| Calories from fat | 189.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.09g | 32% | |
|---|---|---|---|
| Cholesterol | 20.47mg | 7% | |
| Sodium | 120.74mg | 5% | |
| Potassium | 766.34mg | 16% | |
| Total Carbs | 18.55g | 6% | |
| Sugars | 12.09g | 48% | |
| Dietary Fiber | 8.71g | 35% | |
| Protein | 5.63g | 11% | |
| Vitamin C | 6.8mg | 11% | |
| Iron | 0.1mg | 0% | |
| Calcium | 33.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 84.49 Kcal (354 kJ) | ||
| Calories from fat | 57.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.38g | 32% | |
|---|---|---|---|
| Cholesterol | 6.19mg | 7% | |
| Sodium | 36.53mg | 5% | |
| Potassium | 231.89mg | 16% | |
| Total Carbs | 5.61g | 6% | |
| Sugars | 3.66g | 48% | |
| Dietary Fiber | 2.63g | 35% | |
| Protein | 1.7g | 11% | |
| Vitamin C | 2.1mg | 11% | |
| Calcium | 10.2mg | 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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