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Hot and Sour Chinese Eggplant

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.4643
Energy (kCal)398.892
Carbohydrates (g)37.5292
Total fats (g)27.7879
  • Cuisine

    Asian >> Chinese and Mongolian >> Chinese

  • Dietary Style

  • Preparation Time

    Cooking Time - 5 minutes, Preparation Time - 30 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place the eggplant cubes into a large bowl, and sprinkle with salt. Fill with enough water to cover, and let stand for 30 minutes. Rinse well, and drain on paper towels. | 2. In a small bowl, stir together the soy sauce, red wine vinegar, sugar, chile pepper, cornstarch and chili oil. Set the sauce aside. | 3. Heat the vegetable oil in a large skillet or wok over medium-high heat. Fry the eggplant until it is tender and begins to brown, 5 to 10 minutes. Pour in the sauce, and cook and stir until the sauce is thick and the eggplant is evenly coated. Serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chinese eggplant 2 long cubed - - - -
    soy sauce 1 1/2 tablespoons 12.72 1.1832 1.9536 0.1368
    red wine vinegar 1 tablespoon 2.8310000000000004 0.0402 0.006 0.0
    white sugar 1 tablespoon 48.762 12.5975 0.0 0.0
    green chile pepper 1 chopped 89.955 21.2744 4.4978 0.4498
    cornstarch 1 teaspoon 10.16 2.4339 0.0069 0.0013
    chili oil 1/2 teaspoon - - - -
    salt 2 teaspoons - - - -
    vegetable oil 2 tablespoons 234.46400000000003 0.0 0.0 27.2

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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