Directions:
- Mix all sauce ingredients together and set aside
- Put enough oil in wok to deep fry eggplant
- Heat to 350
- Fry eggplant for 1 minute
- Remove and drain on paper towel
- Remove all but 1 tsp.oil from wok
- Stir-fry garlic for 5 seconds then add sauce
- Reduce heat and simmer 20 seconds
- Add eggplant and simmer for 10 seconds
- Stir in cornstarch paste slowly until desired consistency
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 123.3 Kcal (516 kJ) | ||
| Calories from fat | 10.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.15g | 2% | |
|---|---|---|---|
| Cholesterol | 0.01mg | 0% | |
| Sodium | 1509.22mg | 63% | |
| Potassium | 581.56mg | 12% | |
| Total Carbs | 25.25g | 8% | |
| Sugars | 13.58g | 54% | |
| Dietary Fiber | 7.17g | 29% | |
| Protein | 4.6g | 9% | |
| Vitamin C | 5.5mg | 9% | |
| Iron | 0.4mg | 2% | |
| Calcium | 35.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 40.89 Kcal (171 kJ) | ||
| Calories from fat | 3.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.38g | 2% | |
|---|---|---|---|
| Cholesterol | 0mg | 0% | |
| Sodium | 500.5mg | 63% | |
| Potassium | 192.86mg | 12% | |
| Total Carbs | 8.37g | 8% | |
| Sugars | 4.5g | 54% | |
| Dietary Fiber | 2.38g | 29% | |
| Protein | 1.53g | 9% | |
| Vitamin C | 1.8mg | 9% | |
| Iron | 0.1mg | 2% | |
| Calcium | 11.7mg | 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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