Directions:
- Trim the ends off the eggplants and peel them. Slice the eggplants lengthwise into 2-inch long by 3/4-inch thick strips. Place the strips in a bowl, toss them with the salt, and set aside for 1 hour to draw out excess water. Rinse the strips under cool water, drain, and pat them dry with paper towels.
- In a bowl combine the soy sauce, garlic, ginger, hoisin sauce, sugar, sesame oil, green onions, chili bean paste, and rice vinegar. Set aside.
- Heat the vegetable oil in a wok over high heat until it is very hot. Add the eggplant strips and stir-fry for 5 minutes or until the eggplant is limp and cooked through. Add soy sauce mixture to the wok and stir-fry 1 additional minute. Serve with white rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 145.27 Kcal (608 kJ) | ||
| Calories from fat | 123.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.75g | 21% | |
|---|---|---|---|
| Cholesterol | 0.12mg | 0% | |
| Sodium | 1484.27mg | 62% | |
| Potassium | 60.07mg | 1% | |
| Total Carbs | 4.77g | 2% | |
| Sugars | 2.7g | 11% | |
| Dietary Fiber | 0.5g | 2% | |
| Protein | 2.06g | 4% | |
| Vitamin C | 1.7mg | 3% | |
| Iron | 0.4mg | 2% | |
| Calcium | 12mg | 1% | |
| Amount Per 100 g | |||
| Calories | 289.64 Kcal (1213 kJ) | ||
| Calories from fat | 246.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.41g | 21% | |
|---|---|---|---|
| Cholesterol | 0.24mg | 0% | |
| Sodium | 2959.31mg | 62% | |
| Potassium | 119.76mg | 1% | |
| Total Carbs | 9.51g | 2% | |
| Sugars | 5.39g | 11% | |
| Dietary Fiber | 0.99g | 2% | |
| Protein | 4.11g | 4% | |
| Vitamin C | 3.4mg | 3% | |
| Iron | 0.9mg | 2% | |
| Calcium | 23.9mg | 1% | |
* 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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