Recipe Details
Ingredients
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3tablespoonscanola oil
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4Chinese eggplants, halved lengthwise and cut into 1 inch half moons
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1cupwater
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3tablespoonsgarlic powder, or to taste
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1tablespooncrushed red pepper flakes, or to taste
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2tablespoonslight soy sauce
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2tablespoonsoyster sauce
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5teaspoonswhite sugar, or to taste
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1teaspooncornstarch
Cooking Directions
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Heat oil in a large skillet over high heat. Cook and stir eggplant in hot oil until soft, about 4 minutes. Stir in water, garlic powder, and red pepper flakes. Cover and simmer until water is absorbed.
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Meanwhile, mix together soy sauce, oyster sauce, sugar, and cornstarch in a small bowl until sugar and cornstarch are dissolved.
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Stir sauce into eggplant until evenly coated. Continue cooking until sauce is thickened.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories187 | |
| % 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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