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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Trim the ends off the eggplants and peel them. Slice the eggplants lengthwise into 2-inch long by 3/4-inch thick strips. Place the strips in a bowl, toss them with the salt, and set aside for 1 hour to draw out excess water. Rinse the strips under cool water, drain, and pat them dry with paper towels. | 2. In a bowl combine the soy sauce, garlic, ginger, hoisin sauce, sugar, sesame oil, green onions, chili bean paste, and rice vinegar. Set aside. | 3. Heat the vegetable oil in a wok over high heat until it is very hot. Add the eggplant strips and stir-fry for 5 minutes or until the eggplant is limp and cooked through. Add soy sauce mixture to the wok and stir-fry 1 additional minute. Serve with white rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	1		round	-	-	-	-
salt	1	teaspoon		-	-	-	-
vegetable oil	3	tablespoons		351.69599999999997	0.0	0.0	40.8
soy sauce	3	tablespoons		25.44	2.3664	3.9072	0.2736
garlic clove	2		chopped	-	-	-	-
ginger	1	tablespoon	minced	4.8	1.0662	0.1092	0.045
hoisin sauce	1	tablespoon		35.2	7.0528	0.5296	0.5424
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
sesame oil	1	tablespoon		120.22399999999999	0.0	0.0	13.6
green onion	3		chopped	57.51	12.2262	2.0661	1.0011
chili bean paste	2	teaspoons		-	-	-	-
rice vinegar	2	teaspoons		-	-	-	-

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