Chinese Eggplants with Garlic Sauce
Recipe Type:
Vegan
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
21.18 oz
chinese eggplants
4 cloves
garlic cloves
3 tbsp
soy sauce
2 tbsp
rice vinegar
2 tbsp
sesame oil
1 tbsp
cornstarch
2 tbsp
Water
2 tbsp
vegetable oil
2 stalks
Green Onions
1 tsp
red pepper flakes
1 tsp
salt
1 tsp
sugar
Directions
Step 1
Slice the Chinese eggplants into thin strips.
Step 2
Mince the garlic cloves and chop the green onions.
Step 3
In a small bowl, mix together soy sauce, rice vinegar, sesame oil, cornstarch, water, red pepper flakes, salt, and sugar to make the garlic sauce.
Step 4
Heat vegetable oil in a large skillet or wok over medium heat. Add the minced garlic and chopped green onions. Stir-fry for 1 minute until fragrant.
Step 5
Add the sliced eggplants to the skillet and stir-fry for 5-7 minutes until they become tender.
Step 6
Pour the garlic sauce over the eggplants and stir-fry for an additional 2 minutes until the sauce thickens and coats the eggplants.
Step 7
Serve the Chinese Eggplants with Garlic Sauce hot with steamed rice.
Nutrition Facts
Fat:
4 g
(36
kcal)
Protein:
4 g
(16
kcal)
Carbohydrates:
26 g
(104
kcal)
| Calories | 6.615 kcal | 0.33% |
| Vitamin A | 0.441 IU | 0.05% |
| Monounsaturated Fat | 0.0882 g | 0% |
| Saturated Fat | 0.0441 g | 0.04% |
| Fat | 0.1764 g | 0.13% |
| Carbohydrates | 1.1466 g | 0.23% |
| Sodium | 44.1 mg | 8.82% |
| Fibers | 0.3087 g | 0.81% |
| Sugars | 0.3528 g | 0% |
| Protein | 0.1764 g | 0.21% |
| Vitamin C | 0.6615 mg | 0.74% |
| Calcium | 0.1764 mg | 0.04% |
| Iron | 0.2646 mg | 0.05% |
| Potassium | 19.845 mg | 3.97% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.441 mg | 33.92% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0.2646 mg | 1.76% |
| Zinc | 0.1764 mg | 0.04% |
| Selenium | 0.0882 mcg | 0.02% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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