Directions:
- Combine soy, fish sauces, sugar and pepper in a small bowl and set aside.
- Cut eggplant into 1 inch cubes and steam until tender.
- Heat wok over high heat, add oil and stirfry eggplant until golden. Remove eggplant with slotted spoon and set aside.
- Add chili and garlic to the wok, stir fry for 1 minute. Add mince and cook until brown.
- Return eggplant (and mushrooms if using) to wok adding the sauce mix and the coriander.
- Stir fry for 2 minutes until slightly thickened.
- Serve with jasmine rice or your chosen sides.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 296.85 Kcal (1243 kJ) | ||
| Calories from fat | 133.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.81g | 23% | |
|---|---|---|---|
| Sodium | 1217.73mg | 51% | |
| Potassium | 383.48mg | 8% | |
| Total Carbs | 12.77g | 4% | |
| Sugars | 8.08g | 32% | |
| Dietary Fiber | 4.73g | 19% | |
| Protein | 28.73g | 57% | |
| Vitamin C | 3.3mg | 5% | |
| Iron | 0.8mg | 4% | |
| Calcium | 26.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 104.39 Kcal (437 kJ) | ||
| Calories from fat | 46.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.21g | 23% | |
|---|---|---|---|
| Sodium | 428.22mg | 51% | |
| Potassium | 134.85mg | 8% | |
| Total Carbs | 4.49g | 4% | |
| Sugars | 2.84g | 32% | |
| Dietary Fiber | 1.66g | 19% | |
| Protein | 10.1g | 57% | |
| Vitamin C | 1.2mg | 5% | |
| Iron | 0.3mg | 4% | |
| Calcium | 9.3mg | 3% | |
* 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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