Japanese eggplant, veggiesstir fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1.5 cup, cubes Eggplant, fresh .5 cup, chopped Onions, raw 1 cup Cauliflower, raw 1 tbsp Kikkoman Teriyaki Sauce & Marinade .5 cup, sliced Mangos 1 tbsp Extra Virgin Olive Oil 1 cup Bok Choy, raw-shreaded
Cook onion in oil until it starts to brown.
Add chopped cauliflower, stir occasionally to soften.
Add sliced eggplant (Japanese) and stir occasionally.
Add bok choy and sauce, stirring to wet the cabbage.
Add mango, if desired.
Serving Size: 5-1 cupservings
Number of Servings: 6
Recipe submitted by SparkPeople user OVERWORKEDJANET.
Add chopped cauliflower, stir occasionally to soften.
Add sliced eggplant (Japanese) and stir occasionally.
Add bok choy and sauce, stirring to wet the cabbage.
Add mango, if desired.
Serving Size: 5-1 cupservings
Number of Servings: 6
Recipe submitted by SparkPeople user OVERWORKEDJANET.
Nutritional Info Amount Per Serving
- Calories: 47.7
- Total Fat: 2.5 g
- Cholesterol: 0.0 mg
- Sodium: 115.6 mg
- Total Carbs: 6.3 g
- Dietary Fiber: 1.4 g
- Protein: 1.3 g
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