Eggplant stirfry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 skinny eggplant.25 chopped onion1/2 cup chopped cauliflower2 radishes, chopped3 strips of red bell peppers, chopped2 tbsp soy sauce1 cup leafy greens of choice1 tbsp coconut oil
1. Heat coconut oil in pan until hot.
2. Cut up all vegetables.
3. Add vegetables and soy sauce to pan, except leafy greens, and stirfry until crisp tender
4. During the last few minutes of cooking, add the leafy greens and mix in.
5. When greens are bright green (2-3 minutes), remove from heat and enjoy
Serving Size: Makes 2, 50 calorie servings
Number of Servings: 2
Recipe submitted by SparkPeople user CBROTHERS0528.
2. Cut up all vegetables.
3. Add vegetables and soy sauce to pan, except leafy greens, and stirfry until crisp tender
4. During the last few minutes of cooking, add the leafy greens and mix in.
5. When greens are bright green (2-3 minutes), remove from heat and enjoy
Serving Size: Makes 2, 50 calorie servings
Number of Servings: 2
Recipe submitted by SparkPeople user CBROTHERS0528.
Nutritional Info Amount Per Serving
- Calories: 51.1
- Total Fat: 2.4 g
- Cholesterol: 0.0 mg
- Sodium: 909.3 mg
- Total Carbs: 6.5 g
- Dietary Fiber: 2.0 g
- Protein: 2.0 g
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