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Eggplant Hunan Style

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.0698
Energy (kCal)863.258
Carbohydrates (g)18.4037
Total fats (g)87.1551
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat 4 tablespoons peanut oil in heavy 12-inch skillet over medium heat. | 2. Add eggplant and stir-fry until soft, about 3 minutes. | 3. Remove, using slotted spoon; set aside. | 4. Add remaining peanut oil to skillet and warm over medium heat. | 5. Add garlic, chili paste and ginger and cook 15 seconds. | 6. Add stock, soy sauce and sugar and bring to boil. | 7. Add vinegar and eggplant and cook until eggplant has absorbed most of sauce, about 1 minute. | 8. Stir in green onion and sesame oil. | 9. Serve hot, removing eggplant with slotted spoon. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    peanut oil 6 tablespoons 716.04 0.0 0.0 81.0
    eggplant 1 cut unpeeled - - - -
    garlic clove 3 minced 13.41 2.9754 0.5724 0.045
    chili paste garlic 1 tablespoon - - - -
    ginger 1 1/2 1/2 minced 2.4 0.5331 0.0546 0.0225
    chicken stock 1/2 cup 43.2 4.236000000000001 3.0239999999999996 1.44
    soy sauce 1 tablespoon 8.48 0.7888 1.3024 0.0912
    sugar 2 teaspoons 36.708 9.1816 0.0 0.0
    rice vinegar 1 tablespoon - - - -
    green onion 2 tablespoons chopped 3.24 0.6888 0.1164 0.0564
    sesame oil 1 teaspoon 39.78 0.0 0.0 4.5

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



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