Hot Garlic Eggplant
Servings: 4
Ingredients
- ½ cup water
- ½ cup reduced-sodium soy sauce
- 3 tbsp sugar
- 2 tbsp white wine vinegar
- ½ tsp red chili pepper flakes
- 2 tbsp peanut oil
- 1 tbsp ginger, peeled & finely chopped
- 1 tbsp garlic, finely chopped
- 1 lb ground pork (lean)
- 2 lbs Japanese eggplant, cut into thin strips
- 1 tbsp sesame oil
Instructions
- In a small bowl combine water, soy sauce, sugar, vinegar and chili flakes. Set aside.
- Heat peanut oil in a wok or saute pan. Add ginger and garlic, saute for 30 seconds. Add ground pork and cook for three minutes until cooked through.
- Add reserved sauce and simmer for two minutes. Add eggplant and sesame oil and simmer till eggplant is cooked through.
Notes
Canola oil may substitute for peanut oil.
For a lower fat version, use a non-stick pan and ⅓ the amount of oil to sauté ginger/garlic (2 tsp).
Nutrition Facts
Hot Garlic Eggplant
Serving Size
1.5 cups
Amount per Serving
Calories
255
% Daily Value*
Fat
15
g
23
%
Saturated Fat
4
g
25
%
Cholesterol
42.42
mg
14
%
Sodium
601
mg
26
%
Potassium
337
mg
10
%
Carbohydrates
17
g
6
%
Fiber
3
g
13
%
Protein
13
g
26
%
* Percent Daily Values are based on a 2000 calorie diet.