* Exported from MasterCook *
Asian Spicy Eggplant Stir-Fry - 3 pts
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Vegan
Amount Measure Ingredient -- Preparation Method
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1/2 eggplant
1 1/2 tablespoons oil -- for stir-frying
1 tablespoon red rice vinegar
1/4 teaspoon brown sugar
1 tablespoon soy sauce
1/2 tablespoon chopped garlic
1/4 teaspoon chili paste
1/8 teaspoon sesame oil
Wash the eggplant, cut off the ends, and slice diagonally into 1-inch pieces.
Add oil to a preheated wok or skillet. When the oil is hot, add the eggplant slices, stir-frying in batches if necessary. Stir-fry for about 2-3 minutes.
Add the red rice vinegar, brown sugar, soy sauce, garlic, and chili paste, and mix through. Drizzle the sesame oil over and give a final stir.
Serves 2
AuthorNote: This dish can be made with truncheon-shaped Chinese eggplant or the thicker eggplant commonly available in local supermarkets.
Description:
"3 pts; old pts NOT PtsPlus"
Cuisine:
"Asian"
Source:
"The $5 Takeout Cookbook: Good Cheap Food for When You Want to Eat In by Parkinson, Kaeter, Hulin, & Kotylo, Adams Media, 2011"
S(Formatted by Chupa Babi):
"July 2011"
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Per Serving (excluding unknown items): 133 Calories; 11g Fat (68.6% calories from fat); 2g Protein; 9g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 522mg Sodium. Exchanges: 1 1/2 Vegetable; 2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 4733 0 0 0 0 0
