Farmer's Market: Chinese-American Eggplant
- Minutes to Prepare:
- Number of Servings: 2
Ingredients
2 small eggplants (460g), stems removed, washed1 1/2 T Bragg's Liquid Aminos1T apple cider vinegar (14g)1/2t sesame oil1T honey (21g)1t minced hot peppers (?g)1t cornstarch1T olive oil
Cut eggplants into cubes. Lightly salt to draw out water.
Whisk together sauce ingredients. Set aside.
Heat oil in pan on medium-high. Once a piece of eggplant thrown in makes a sizzling noise, add all of the eggplant. Toss to coat in oil and cook for 5-10 minutes, stirring frequently. Remove from heat. After stirring up the sauce mixture again, drizzle in sauce and toss until sauce thickens.
Serving Size: half the recipe
Whisk together sauce ingredients. Set aside.
Heat oil in pan on medium-high. Once a piece of eggplant thrown in makes a sizzling noise, add all of the eggplant. Toss to coat in oil and cook for 5-10 minutes, stirring frequently. Remove from heat. After stirring up the sauce mixture again, drizzle in sauce and toss until sauce thickens.
Serving Size: half the recipe
Nutritional Info Amount Per Serving
- Calories: 166.2
- Total Fat: 8.3 g
- Cholesterol: 0.0 mg
- Sodium: 782.4 mg
- Total Carbs: 24.2 g
- Dietary Fiber: 5.8 g
- Protein: 3.8 g
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