Yu Hsiang Eggplant
Recipe: #13213
July 20, 2014
Categories: Side Dishes, Tofu/Soy, Eggplant Chinese, Sunday Dinner, Wok/Stir-Fry, No Eggs, more
"A spicy eggplant dish; you can put fried tofu or ground pork in if you wish."
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
0 Reviews
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