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Add a photoServings: 4
Ingredients
- 4 x Asian eggplants
- 2 tsp salt
- 1 Tbsp. oyster sauce
- 1 tsp sugar
- 1 tsp sesame oil
- 2 Tbsp. vegetable oil
- 2 tsp chopped garlic
- 2 x warm red chile peppers seeded, sliced thin
Directions
- Cut each eggplant in half lengthwise, then cut diagonally into 1/2-inch slices. Cover the eggplants with water, add in the salt, and stir to dissolve the salt. Soak the eggplants for 5 min, then drain well.
- In a small bowl, mix the oyster sauce with the sugar and sesame oil and set aside.
- Heat a wok or possibly nonstick skillet over high heat. Add in the vegetable oil, garlic, chile peppers, and eggplants and stir-fry for 2 min. Add in 2 Tbsp. water and continue stir-frying for 2 more min. Add in the oyster sauce mix and stir well to mix. Remove to a platter and serve warm or possibly cool.
- This recipe yields 2 to 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 722g | |
| Recipe makes 4 servings | |
| Calories 248 | |
| Calories from Fat 82 | 33% |
| Total Fat 9.3g | 12% |
| Saturated Fat 0.88g | 4% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 1300mg | 54% |
| Potassium 1633mg | 47% |
| Total Carbs 42.28g | 11% |
| Dietary Fiber 24.1g | 80% |
| Sugars 17.72g | 12% |
| Protein 7.28g | 12% |
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