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Eggplant (Aubergine) Stir-Fry

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)12.2379
Energy (kCal)694.174
Carbohydrates (g)23.6449
Total fats (g)62.9018
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut eggplants in half lengthwise, then into 1 inch wedges crosswise. Season with salt and pepper. | 2. Stir-fry eggplant in batches until seared and sticky, about 3 minutes per batch. Add more oil as needed. | 3. Remove eggplant from pan. | 4. Stir-fry green onions, ginger, garlic, and chile for 1 minute. | 5. Add chicken broth to the pan. | 6. In a small bowl, combine soy sauce, vinegar, sugar, and cornstarch. | 7. Add mixture to the pan and cook for another minute. | 8. Add eggplant to the pan and toss until the sauce is absorbed. | 9. Serve over rice. Garnish with sesame seeds and cilantro leaves. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chinese eggplant 5 - - - -
    peanut oil 3 tablespoons 358.02 0.0 0.0 40.5
    sesame oil 1 tablespoon 120.22399999999999 0.0 0.0 13.6
    ginger - - - -
    red chili pepper 1 1.25 0.2753 0.0584 0.0138
    chicken broth 1/2 cup 39.06 0.945 5.5692 1.3104
    soy sauce 3 tablespoons 25.44 2.3664 3.9072 0.2736
    rice vinegar 1 tablespoon - - - -
    brown sugar 1 tablespoon 34.2 8.8281 0.0108 0.0
    cornstarch 1 tablespoon 30.48 7.3016 0.0208 0.004
    sesame seed 1 tablespoon 85.5 3.9285 2.6715 7.2
    cilantro leaf - - - -
    salt - - - -
    black pepper - - - -

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



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