Japanese eggplant, veggiesstir fry

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Japanese eggplant, veggiesstir fry calories by ingredient
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Introduction

veggies for lunch
veggies for lunch

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

Directions

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.

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