Directions:
- Combine all sauce ingredients and mix well.
- Deep fry eggplant in preheated wok for 1 minute.
- Remove eggplant and rain on paper towels.
- Remove all but 1/2 teaspoon of oil from wok.
- On high heat stir fry garlic for 5 seconds then add sauce.
- Reduce heat and let sauce simmer 20 seconds.
- Add eggplant and simmer for another 10 seconds.
- Stir in cornstarch paste a little at a time until desired consistency then serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 65.79 Kcal (275 kJ) | ||
| Calories from fat | 5.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.58g | 1% | |
|---|---|---|---|
| Cholesterol | 0.01mg | 0% | |
| Sodium | 754.58mg | 31% | |
| Potassium | 288.23mg | 6% | |
| Total Carbs | 13.71g | 5% | |
| Sugars | 7.94g | 32% | |
| Dietary Fiber | 3.55g | 14% | |
| Protein | 2.29g | 5% | |
| Vitamin C | 2.8mg | 5% | |
| Iron | 0.2mg | 1% | |
| Calcium | 17.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 43.63 Kcal (183 kJ) | ||
| Calories from fat | 3.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.38g | 1% | |
|---|---|---|---|
| Cholesterol | 0mg | 0% | |
| Sodium | 500.39mg | 31% | |
| Potassium | 191.14mg | 6% | |
| Total Carbs | 9.09g | 5% | |
| Sugars | 5.26g | 32% | |
| Dietary Fiber | 2.35g | 14% | |
| Protein | 1.52g | 5% | |
| Vitamin C | 1.8mg | 5% | |
| Iron | 0.1mg | 1% | |
| Calcium | 11.6mg | 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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