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Hong Men Ch'ieh Tzu

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.256
Energy (kCal)3895.142
Carbohydrates (g)15.7444
Total fats (g)432.228
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wash, destem eggplant but do not peel. | 2. Cut into 3 X 1 X 1 inch slices and set aside. | 3. Heat wok until very hot. | 4. Add oil and heat until very hot then add eggplant slices. | 5. Stir and turn slices until very soft about 3 to 5 minutes. | 6. Note the eggplant will absorb most of the oil at the start. As they wilt the oil will be released. | 7. Pour into strainer over pot to drain the oil [you can save the oil for more cooking]. | 8. Return to wok and add the rest of the ingredients. | 9. Combine gently and bring to boil. | 10. Lower heat and simmer 10 minutes. | 11. During this gently turn eggplant with spatula. | 12. Serve piping hot. You can reheat on stove or in oven. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 1 - - - -
    peanut oil 2 cups 3818.88 0.0 0.0 432.0
    gingerroot 2 -3 crushed - - - -
    soy sauce 2 1/2 tablespoons 21.2 1.972 3.2560000000000002 0.228
    sugar 1 tablespoon 55.062 13.7724 0.0 0.0
    water 1/4 cup 0.0 0.0 0.0 0.0

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



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