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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut eggplants lengthwise into 1 inch spears and roll-cut the spears into 1 inch pieces. (You can use regular eggplants, but peel first). Sprinkle with salt, arrange the pieces on a steamer, and steam for 20 minutes or until tender. | 2. In a small bowl combine the soy sauce, sesame oil, rice wine, rice vinegar (I use 2 T rice wine vinegar and skip the rice wine), minced green onion, hot pepper oil (or sambal oelek) and sugar. | 3. Pour the mixture over the hot eggplant in a serving dish, and toss until the eggplant is well coated. | 4. Serve immediately with hot steamed rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
japanese eggplant	2		trimmed	806.9352	0.0	179.5204	4.5333
salt	1	teaspoon		-	-	-	-
soy sauce	1/4	cup		33.7875	3.1429	5.1892	0.3634
sesame oil	2	tablespoons		240.44799999999998	0.0	0.0	27.2
garlic	1 1/2	1/2	minced	6.705	1.4877	0.2862	0.0225
rice wine	1	tablespoon		-	-	-	-
rice vinegar	1	tablespoon		806.9352	0.0	179.5204	4.5333
green onion	1	tablespoon	minced	1.62	0.3444	0.0582	0.0282
pepper oil sambal oelek	1	tablespoon		806.9352	0.0	179.5204	4.5333
sugar	2	teaspoons		36.708	9.1816	0.0	0.0

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