Directions:
- In a medium hot skillet, saute the vegetables in 2 Tbs of the oil, starting with the hardest ones first, but holding the broccoli until later.
- Stir frequently and adjust the oil as needed.
- When the eggplant is just done, add the broccoli and continue cooking for two more minutes.
- Using a sifter, snow the cornstarch over the vegetables, stir, and snow again.
- Continue alternately sifting in the starch and stirring. The object is to coat the vegetables with the starch.
- Mix in the minced ginger.
- Stir the vegetable bouillon in the hot water and add the soy sauce.
- Slowly add this to the starch-coated veggies and bring to a gentle boil.
- Allow it to simmer until thickening, then add the hot chili pepper flakes.
- Let this simmer for five minutes, then serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 386.9 Kcal (1620 kJ) | ||
| Calories from fat | 122.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.64g | 21% | |
|---|---|---|---|
| Sodium | 9843.03mg | 410% | |
| Potassium | 264.8mg | 6% | |
| Total Carbs | 54.08g | 18% | |
| Sugars | 3.83g | 15% | |
| Dietary Fiber | 2.73g | 11% | |
| Protein | 2.46g | 5% | |
| Vitamin C | 46.9mg | 78% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 0.4mg | 2% | |
| Calcium | 26.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 208.82 Kcal (874 kJ) | ||
| Calories from fat | 66.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.36g | 21% | |
|---|---|---|---|
| Sodium | 5312.54mg | 410% | |
| Potassium | 142.92mg | 6% | |
| Total Carbs | 29.19g | 18% | |
| Sugars | 2.07g | 15% | |
| Dietary Fiber | 1.47g | 11% | |
| Protein | 1.33g | 5% | |
| Vitamin C | 25.3mg | 78% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.2mg | 2% | |
| Calcium | 14.1mg | 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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