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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 eggplant 1/2-inch wide by 2-inch long strips. | 2. Saute 1/2 the eggplant in 1/2 the oil in a non-stick pan/wok, until soft. | 3. When browned and soft, remove from pan about 5 minutes. | 4. Then repeat with rest of eggplant or sautee in 2 pans. | 5. On low heat, cook garlic, ginger, and hot bean paste for a minute, then add sugar, soy sauce and stock/water. | 6. Add water chestnuts. | 7. Return eggplant to the pan and cook for about five minutes until garlic is soft and a sauce forms. | 8. If sauce is too thin, thicken with 1t corn starch mixed with 2t water. | 9. Fold sesame oil. | 10. Top with green onions and sesame seeds. | 11. Serve hot or cold with white rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chinese eggplant	4 -6			-	-	-	-
peanut oil corn	5	tablespoons		618.8	0.0	0.0	70.0
ginger	2	teaspoons	chopped	3.2	0.7108	0.0728	0.03
garlic	2	tablespoons	chopped	25.33	5.6202	1.0812	0.085
bean paste	1	tablespoon		-	-	-	-
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
water	1/2	cup		0.0	0.0	0.0	0.0
water chestnut	1/4	cup	peeled chopped	-	-	-	-
scallion	1		chopped	32.0	7.34	1.83	0.19
sesame oil	1	tablespoon		120.22399999999999	0.0	0.0	13.6
sesame seed	1	tablespoon	toasted	85.5	3.9285	2.6715	7.2

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