SZECHWAN EGGPLANT STIR-FRY
Had some Chinese eggplants on hand with nothing to do so I checked around online and put something together on my own to eat with rice. Other recipes I've seen mentioned ginger, peanut oil, chili and green onions, but I didn't have any on hand.
Provided by Nyx9013
Categories One Dish Meal
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In medium pan at medium heat, add butter or olive oil then minced garlic.
- When garlic turns light brown, add eggplant and stir occasionally for about 3 minutes.
- In separate bowl stir soy sauce, sugar, potato starch, sesame oil, rice vinegar.
- Add 1/2 cup chicken broth to the eggplant and let cook for about 2 minutes.
- Add the previously mentioned mixture to the mix, along with the celery.
- Turn down heat to a low and cook for another minute or so.
- Add pepper and cilantro to taste and leave on the burner until ready to serve.
- Tip: Would probably taste pretty good with mushrooms.
Nutrition Facts : Calories 151.3, Fat 5.4, SaturatedFat 0.8, Sodium 622.9, Carbohydrate 24.9, Fiber 12.1, Sugar 12, Protein 5.2
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