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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. in a wok heat oil and cook the eggplant pieces for 3 to 4 minutes, or until lightly brown, remove from wok, drain on paper towels and set aside. | 2. in clean wok, heat 2 tablespoons of oil, add chili bean sauce, stir rapidly, | 3. add the gingerroot, and garlic stir until fragrant. | 4. add the stock, sugar, and soy sauce. | 5. add the eggplant pieces and let simmer for 2 minutes. | 6. stir in the scallions and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	4	halved	cut	-	-	-	-
chicken broth	2 -3	tablespoons		0.0	0.0	0.0	0.0
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
scallion	3		chopped	96.0	22.02	5.49	0.57
soy sauce	1	teaspoon		2.8089999999999997	0.2613	0.4314	0.0302
garlic	2	teaspoons	chopped	8.344	1.8514	0.3562	0.027999999999999997
chili bean sauce	1	tablespoon		-	-	-	-
gingerroot	2	teaspoons	chopped	-	-	-	-
peanut oil				-	-	-	-

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