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Hot Chinese Eggplant (Aubergine)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.4932
Energy (kCal)396.17
Carbohydrates (g)30.4886
Total fats (g)28.9846
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut unpeeled eggplant into 3/4" by 3/4" by 2" sticks. | 2. Place strips in a colander, sprinkle with salt and toss to coat. | 3. Let drain for 30 minutes. | 4. Rinse. | 5. Squeeze to remove water. | 6. Mix first 5 ingredients in a bowl. | 7. In a skillet or wok heat the oil. | 8. Add the eggplant, garlic and ginger. | 9. Stir fry over high heat for 3 minutes. | 10. Add sauce and stir well. | 11. Reduce heat to medium low, simmer 15 minutes. | 12. Gradually turn up heat. | 13. Cook until sauce is reduced to a thick glaze. | 14. Garnish with sesame seeds. | 15. Serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    soy sauce 2 tablespoons 16.96 1.5776 2.6048 0.1824
    hoisin sauce 3 tablespoons 105.6 21.1584 1.5888 1.6272
    hot red pepper flake 1/2 teaspoon - - - -
    sherry wine 1/2 cup - - - -
    water 1 1/2 cups 0.0 0.0 0.0 0.0
    peanut oil 2 tablespoons 238.68 0.0 0.0 27.0
    eggplant 2 - - - -
    garlic 2 tablespoons minced 25.33 5.6202 1.0812 0.085
    ginger 2 tablespoons 9.6 2.1324 0.2184 0.09
    sesame seed - - - -

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



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