Directions:
- Preheat oven to 450°.
- Pierce the eggplant in several places and place on a baking sheet.
- *If using a large globe eggplant, cut in half lengthwise and score the cut side down to the skin, being careful not to pierce the skin.
- Place on an oiled baking sheet, cut side down.
- Bake 15 to 30 minutes, until softened.
- Remove from the heat and when cool enough, peel and dice.
- Bring a large pot of water to a boil; add in salt and green beans; cook 5 minutes; drain, and transfer the beans to a bowl of ice water to cool; drain.
- In a small bowl, combine the stock, soy sauce, wine, vinegar, and sugar; set aside.
- Heat the oil in a wok or large nonstick skillet over med-high heat.
- Add in the onion; stir a couple of minutes until it begins to soften.
- Add in the garlic and ginger; stir 30-60 seconds, until the garlic/ginger smell fragrant.
- Add in the eggplant, green beans, and chile; stir for a minute, then add in the soy sauce mixture.
- Cook, stirring, until the eggplant is cooked through and fragrant (3 minutes).
- Taste and add soy sauce as desired.
- Add in the cornstarch mixture and stir until glazed.
- Remove pan from heat; sprinkle with cilantro; serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 271.89 Kcal (1138 kJ) | ||
| Calories from fat | 63.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.03g | 11% | |
|---|---|---|---|
| Sodium | 6323.4mg | 263% | |
| Potassium | 619.56mg | 13% | |
| Total Carbs | 42.93g | 14% | |
| Sugars | 11.62g | 46% | |
| Dietary Fiber | 7.74g | 31% | |
| Protein | 4.52g | 9% | |
| Vitamin C | 28.9mg | 48% | |
| Iron | 0.9mg | 5% | |
| Calcium | 50.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 80.37 Kcal (336 kJ) | ||
| Calories from fat | 18.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.08g | 11% | |
|---|---|---|---|
| Sodium | 1869.25mg | 263% | |
| Potassium | 183.15mg | 13% | |
| Total Carbs | 12.69g | 14% | |
| Sugars | 3.43g | 46% | |
| Dietary Fiber | 2.29g | 31% | |
| Protein | 1.34g | 9% | |
| Vitamin C | 8.5mg | 48% | |
| Iron | 0.3mg | 5% | |
| Calcium | 14.9mg | 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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