Directions:
- Mix bean paste, soy sauce, dry sherry, vinegar, sugar and Szechuan peppercorns in one bowl.
- Mix cornstarch, water and sesame oil in another bowl.
- Heat Wok until hot, add oils and heat until the oil streams freely on the side of the wok.
- Add eggplant to the wok and toss until coated with oil.
- Cook until it's soft and golden brown (about 6 minutes).
- Add sauce and cook for 3 seconds.
- Add starch mixture and cook until the starch turns translucent.
- Serve with Rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 229.56 Kcal (961 kJ) | ||
| Calories from fat | 150.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.78g | 26% | |
|---|---|---|---|
| Sodium | 271.99mg | 11% | |
| Potassium | 457.8mg | 10% | |
| Total Carbs | 16.41g | 5% | |
| Sugars | 10.24g | 41% | |
| Dietary Fiber | 5.72g | 23% | |
| Protein | 2.82g | 6% | |
| Vitamin C | 4.5mg | 8% | |
| Iron | 0.2mg | 1% | |
| Calcium | 22.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 100.35 Kcal (420 kJ) | ||
| Calories from fat | 66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.33g | 26% | |
|---|---|---|---|
| Sodium | 118.9mg | 11% | |
| Potassium | 200.13mg | 10% | |
| Total Carbs | 7.18g | 5% | |
| Sugars | 4.48g | 41% | |
| Dietary Fiber | 2.5g | 23% | |
| Protein | 1.23g | 6% | |
| Vitamin C | 2mg | 8% | |
| Iron | 0.1mg | 1% | |
| Calcium | 9.8mg | 2% | |
* 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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