Directions:
- Turn burner on medium-high. Melt palm oil in wok, coat all sides.
- Add eggplant and onion, toss in oil until coated. Stir in sugar and let sweat, stirring occasionally to prevent burning.
- Mix bullion, ginger root, and garlic into 1 cup water until fully dissolved.
- When eggplant is mostly soft, add broccoli, green onions, and collard greens. Mix in thoroughly.
- Pour bullion mixture over vegetables and cover.
- Cook 5-10 minutes, stirring occasionally, (or until all vegetables are desired tenderness).
- When serving, add 1-10 drops chili oil to taste. Serve over rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 63.05 Kcal (264 kJ) | ||
| Calories from fat | 8.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.99g | 2% | |
|---|---|---|---|
| Sodium | 89.78mg | 4% | |
| Potassium | 328.14mg | 7% | |
| Total Carbs | 12.66g | 4% | |
| Sugars | 7.66g | 31% | |
| Dietary Fiber | 4.06g | 16% | |
| Protein | 2.22g | 4% | |
| Vitamin C | 33.9mg | 56% | |
| Iron | 0.4mg | 2% | |
| Calcium | 54.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 34.03 Kcal (142 kJ) | ||
| Calories from fat | 4.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.54g | 2% | |
|---|---|---|---|
| Sodium | 48.46mg | 4% | |
| Potassium | 177.11mg | 7% | |
| Total Carbs | 6.83g | 4% | |
| Sugars | 4.13g | 31% | |
| Dietary Fiber | 2.19g | 16% | |
| Protein | 1.2g | 4% | |
| Vitamin C | 18.3mg | 56% | |
| Iron | 0.2mg | 2% | |
| Calcium | 29.3mg | 5% | |
* 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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