Directions:
- •Cut eggplant crosswise into 3-inch lengths, then halve pieces lengthwise. Cut lengthwise into 1/4-inch-thick slices.
- •Heat wok over high heat until it smokes. Add oil, swirling pan to heat evenly, then add eggplant and stir-fry, spreading slices around bottom and sides of wok to help brown until eggplant is softened and browned on the edges, about 2 minute. Add garlic and ginger and stir-fry until fragrant, about 30 seconds, then add chile paste and fermented black beans and stir-fry 30 seconds more. Add water, oyster sauce, and soy sauce and stir-fry until eggplant is coated with a thickened sauce, 1 to 2 minutes. Add scallions and stir-fry 30 seconds more.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 86.15 Kcal (361 kJ) | ||
| Calories from fat | 62.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7g | 11% | |
|---|---|---|---|
| Cholesterol | 0.58mg | 0% | |
| Sodium | 385.9mg | 16% | |
| Potassium | 172.25mg | 4% | |
| Total Carbs | 5.59g | 2% | |
| Sugars | 2.71g | 11% | |
| Dietary Fiber | 2.02g | 8% | |
| Protein | 1.53g | 3% | |
| Vitamin C | 3.1mg | 5% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.2mg | 1% | |
| Calcium | 18.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 83.49 Kcal (350 kJ) | ||
| Calories from fat | 61.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.78g | 11% | |
|---|---|---|---|
| Cholesterol | 0.56mg | 0% | |
| Sodium | 374.01mg | 16% | |
| Potassium | 166.94mg | 4% | |
| Total Carbs | 5.42g | 2% | |
| Sugars | 2.62g | 11% | |
| Dietary Fiber | 1.96g | 8% | |
| Protein | 1.48g | 3% | |
| Vitamin C | 3mg | 5% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.2mg | 1% | |
| Calcium | 17.8mg | 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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