Garlic Sauce Chinese Eggplant
Ingredients List
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3 tablespoons canola oil
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4 Chinese eggplants, halved lengthwise and cut into 1-inch half moons
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1 cup water
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3 tablespoons garlic powder, or to taste
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1 tablespoon crushed red pepper flakes, or to taste
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2 tablespoons light soy sauce
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2 tablespoons oyster sauce
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5 teaspoons white sugar, or to taste
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1 teaspoon cornstarch
Instructions
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Heat oil in a large skillet over high heat. Add the eggplant and stir-fry until tender, about 4 minutes. Stir in water, garlic powder, and red pepper flakes. Cover and simmer until the water evaporates.
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In a small bowl, combine soy sauce, oyster sauce, sugar, and cornstarch, mixing until sugar and cornstarch dissolve.
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Pour the sauce over the eggplant and stir until well-coated. Continue cooking until the sauce thickens to your desired consistency.
Nutritional Information (per serving)
| 187 | Calories |
| 8g | Fat |
| 29g | Carbs |
| 5g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 187 | |
| % Daily Value * | |
| Total Fat 8g | 10% |
| Saturated Fat 1g | 4% |
| Sodium 224mg | 10% |
| Total Carbohydrate 29g | 11% |
| Dietary Fiber 13g | 47% |
| Total Sugars 13g | |
| Protein 5g | 10% |
| Vitamin C 10mg | 11% |
| Calcium 41mg | 3% |
| Iron 1mg | 7% |
| Potassium 927mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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Evaluation :
5/5