Yu Hsiang Eggplant

4
Servings
10m
Prep Time
10m
Cook Time
20m
Ready In


"A spicy eggplant dish; you can put fried tofu or ground pork in if you wish."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (191.9 g)
  • Calories 160.7
  • Total Fat - 5.5 g
  • Saturated Fat - 1.2 g
  • Cholesterol - 33.3 mg
  • Sodium - 467.5 mg
  • Total Carbohydrate - 14.8 g
  • Dietary Fiber - 3.1 g
  • Sugars - 4.7 g
  • Protein - 14.4 g
  • Calcium - 66 mg
  • Iron - 1.3 mg
  • Vitamin C - 3.9 mg
  • Thiamin - 0.3 mg

Step 1

Cut eggplant in half then in about 2 inch chunks. Deep fry until golden.

Step 2

Deep fry tofu until golden.

Step 3

Stir fry green onions and garlic in sesame oil and oil.

Step 4

Add ground pork if you are using meat.

Step 5

Mix chili bean paste,soy sauce, sugar, salt, rice vinegar in a bowl; add to veggies.

Step 6

Add eggplant and tofu; stir.

Step 7

Add cornstarch mixed with water; cook until thick.

Tips & Variations


No special items needed.

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