Yu Xiang Eggplant
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 192.1
- Total Fat: 11.5 g
- Cholesterol: 0.0 mg
- Sodium: 583.6 mg
- Total Carbs: 19.0 g
- Dietary Fiber: 4.9 g
- Protein: 3.8 g
View full nutritional breakdown of Yu Xiang Eggplant calories by ingredient
Introduction
Adapted from Serious Eats Adapted from Serious EatsNumber of Servings: 5
Ingredients
-
425 grams Eggplant, fresh
.25 cup Canola Oil
1 cup Peas, frozen
2 stalk, large (11"-12" long) Celery, raw
3 tsp Granulated Sugar
1 pepper Peppers, hot chili, red, fresh
3 tbsp Vinegar - Natural Rice Vinegar (Nakano)
1 fl. oz Sherry, dry
2 tsp Soy sauce (tamari)
1 tbsp Balsamic Vinegar
1 tsp Tapioca flour, Bobs Red Mill, by the teaspoon (by 4AMAZINGME)
4 tsp Ginger Root
4 clove Garlic
4 large Scallions, raw
1 tbsp Chili Garlic Sauce (Lee Kum Kee) (by ABNELSON)
1 tbsp Black bean garlic sauce (lee kum kee) (by AANMEI)
0.25 cup Cilantro - fresh (by HALLIC)
Directions
Slice Eggplant into 3-4 inch pieces and soak for 20 minutes in salt water.
Simmer the rice vinegar in a small saucepan and pour over sliced chilis. Let sit 5 minutes.
Add sugar, soy sauce, balsamic, and sherry to the chilis. Stir. Stir in the tapioca flour.
Mince or grate the ginger. Slice celery thin, as well as the scallion whites. Slice the scallion greens into half inch pieces. Mince garlic. Thaw peas.
Heat the oil in a very hot wok. When smoking, add the eggplant and reduce heat to medium. Cook the eggplant until browned and very soft.
Push the eggplant to the side of the wok and add all of the veggies and aromatics except for the peas. Cook until soft, stirring constantly.
Stir in the chili and bean sauces, cook for 1 minute, then add your vinegar and chilis. Add the peas. Cook until the sauce thickens.
Top with chopped cilantro and serve.
Serving Size: 5 Servings
Number of Servings: 5
Recipe submitted by SparkPeople user ACMEGS.
Simmer the rice vinegar in a small saucepan and pour over sliced chilis. Let sit 5 minutes.
Add sugar, soy sauce, balsamic, and sherry to the chilis. Stir. Stir in the tapioca flour.
Mince or grate the ginger. Slice celery thin, as well as the scallion whites. Slice the scallion greens into half inch pieces. Mince garlic. Thaw peas.
Heat the oil in a very hot wok. When smoking, add the eggplant and reduce heat to medium. Cook the eggplant until browned and very soft.
Push the eggplant to the side of the wok and add all of the veggies and aromatics except for the peas. Cook until soft, stirring constantly.
Stir in the chili and bean sauces, cook for 1 minute, then add your vinegar and chilis. Add the peas. Cook until the sauce thickens.
Top with chopped cilantro and serve.
Serving Size: 5 Servings
Number of Servings: 5
Recipe submitted by SparkPeople user ACMEGS.