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Szechuan Eggplant | ||||||||||||
Course : Eggplant Serves: 16 |
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Ingredients:
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Preparation / Directions:combine chile paste, soy sauce, wine, vinegar, sugar, and stock-mix well heat oil in a wok, over a moderately-high flame add the eggplant and stir-fry until lightly browned on all sides add the garlic, ginger, and scallions stir-fry for 1 minute stir in the sauce mixture cover, reduce heat, and simmer for 15-20 minutes, until tender uncover and reduce as necessary to thicken stir in sesame oil-mix well serve hot, with rice
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Nutritional Information:31 Calories (kcal); 1g Total Fat; (28% calories from fat); 1g Protein; 5g Carbohydrate; trace Cholesterol; 156mg Sodium | ||||||||||||