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Szechuan Style Eggplants

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)48.6726
Energy (kCal)1114.614
Carbohydrates (g)11.2123
Total fats (g)96.1809
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut eggplant into 5cm to 6cm lengths and halve each of these sections. | 2. Deep-fry eggplant pieces in hot oil for two to three minutes till soft. | 3. Remove and drain. | 4. Heat oil in a wok and stir-fry pork and prawns until cooked. | 5. Remove any excess oil. | 6. Add chopped garlic and hot bean paste and stir in wine. | 7. Stir-fry for one to two minutes until aromatic. | 8. Add eggplant and seasoning and stir-fry well. | 9. Mix cornstarch with water, add to the wok. | 10. Stir well, until sauce thickens slightly. | 11. Sprinkle with chopped scallion and serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 600 - - - -
    pork 200 g ground 752.0 0.0 27.82 70.14
    prawn 100 g shelled chopped 89.0 0.0 19.8 0.5
    oil 2 tablespoons 224.25599999999997 0.0 0.0717 25.4669
    bean paste 1 tablespoon 89.0 0.0 19.8 0.5
    garlic 1 tablespoon chopped 12.665 2.8101 0.5406 0.0425
    wine 1 teaspoon 0.95 0.0135 0.002 0.0
    soy sauce 1 teaspoon 2.8089999999999997 0.2613 0.4314 0.0302
    worcestershire sauce 1 teaspoon 4.42 1.1027 0.0 0.0
    sugar 1 teaspoon 18.354 4.5908 0.0 0.0
    chicken bouillon granule 1/2 teaspoon 89.0 0.0 19.8 0.5
    cornstarch 1 teaspoon 10.16 2.4339 0.0069 0.0013
    water 1 teaspoon 0.0 0.0 0.0 0.0
    scallion chopped - - - -

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



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