Directions:
- Stem the eggplant and cut lengthwise in quarters . If you are using a large American eggplant, cut it in half crosswise, and then lengthwise into 6 pieces.
- Cut the fennel lengthwise in quarters
- Trim and cut the radicchio lengthwise in quarters
- The Japanese dried chili peppers are called akatogarashi. They should be stemmed and seeded.
- Combine marinade vinegar, sugar, Braggs and salt in pot and bring to boil, stirring. Add chili peppers. Remove from heat. Transfer to flat container and set aside.
- In a wok, heat 2-inches of the vegetable oil to 350°F In small batches cook by adding the vegetables. They should be ightly golden, about 2 minutes. Drain the vegetables well in a colander to remove excess oil.
- While the vegetables are hot, transfer them to the marinade. Let the vegetables cool in the marinade, then cover the container with plastic wrap and store it in the refrigerator.
- Garnish just before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 63.39 Kcal (265 kJ) | ||
| Calories from fat | 0.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 444.78mg | 19% | |
| Potassium | 512.13mg | 11% | |
| Total Carbs | 90.16g | 30% | |
| Sugars | 8.28g | 33% | |
| Dietary Fiber | 5.23g | 21% | |
| Protein | 234.42g | 469% | |
| Vitamin C | 10.6mg | 18% | |
| Iron | 0.6mg | 4% | |
| Calcium | 40.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 30.07 Kcal (126 kJ) | ||
| Calories from fat | 0.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 210.96mg | 19% | |
| Potassium | 242.9mg | 11% | |
| Total Carbs | 42.76g | 30% | |
| Sugars | 3.93g | 33% | |
| Dietary Fiber | 2.48g | 21% | |
| Protein | 111.19g | 469% | |
| Vitamin C | 5mg | 18% | |
| Iron | 0.3mg | 4% | |
| Calcium | 19.2mg | 4% | |
* 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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