Directions:
- Arrange eggplant in a vegetable steamer. Steam, covered, 5 minutes, or until eggplant is tender; set aside.
- Whisk broth and next 5 ingredients (through paste) in a bowl.
- Heat oil in a large nonstick skillet or wok over medium-high heat. Add garlic and ginger; stir-fry 30 seconds. Add pork; stir-fry 2 minutes, or until pork loses its pink color. Add eggplant and salt; stir in the broth mixture. Cover; reduce heat, and simmer 5 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 419.82 Kcal (1758 kJ) | ||
| Calories from fat | 90.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.06g | 15% | |
|---|---|---|---|
| Cholesterol | 34.9mg | 12% | |
| Sodium | 1748.07mg | 73% | |
| Potassium | 1497.54mg | 32% | |
| Total Carbs | 59.44g | 20% | |
| Sugars | 40.3g | 161% | |
| Dietary Fiber | 14.53g | 58% | |
| Protein | 20.84g | 42% | |
| Vitamin C | 13.7mg | 23% | |
| Iron | 2mg | 11% | |
| Calcium | 142.8mg | 14% | |
| Amount Per 100 g | |||
| Calories | 52.94 Kcal (222 kJ) | ||
| Calories from fat | 11.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.27g | 15% | |
|---|---|---|---|
| Cholesterol | 4.4mg | 12% | |
| Sodium | 220.45mg | 73% | |
| Potassium | 188.85mg | 32% | |
| Total Carbs | 7.5g | 20% | |
| Sugars | 5.08g | 161% | |
| Dietary Fiber | 1.83g | 58% | |
| Protein | 2.63g | 42% | |
| Vitamin C | 1.7mg | 23% | |
| Iron | 0.3mg | 11% | |
| Calcium | 18mg | 14% | |
* 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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