Fish Flavored Eggplant
Prep Time
10 mins
Cook Time
18 mins
Total Time
28 mins
An authentic Chinese eggplant recipe. Originally made with fish but now completely vegan - you won't be able to stop yourself when you try this fish flavored eggplant dish.
Course:
Dinner
Cuisine:
Chinese
Servings: 1
Calories: 690 kcal
Ingredients
- 1 Asian eggplant
- 3-4 small pickled red chili peppers minced
- 1/2 piece of ginger minced
- 3 cloves garlic minced
- 2 green onions cut into 1/2 inch sections
- 4 tablespoons oil
- For the sauce:
- 1/4 teaspoon salt
- 1 tablespoon sugar
- 3/4 tablespoon Chinese black rice vinegar
- 1/2 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1 tablespoon water
Instructions
-
Cut the eggplant into thin 2 inch long strips.
-
In a small bowl combine salt, sugar, vinegar and soy sauce. In a separate bowl mix cornstarch with water.
-
Heat a wok over high heat until hot but not smoking. Add 4 tablespoons oil and half the eggplant. Stir fry for 3-4 minutes (reducing heat so it does not burn) until the eggplant softens. Remove the eggplant and add remaining uncooked eggplant to the wok. Remove.
-
Leave 1 tablespoon il in the wok and add the pickled red chili. Stir fry for 30 seconds. Add the minced garlic and ginger. Stir fry until aromatic (about 1 minute).
-
Add the sauce to the wok and bring to a boil over high heat. Add the eggplant to the wok and cook over medium heat for 3-4 minutes until eggplant is just tender. Add the cornstarch mix and stir for 15 seconds. Add the green onions and mix.
-
Serve hot with rice
Nutrition Facts
Fish Flavored Eggplant
Amount Per Serving
Calories 690
Calories from Fat 504
% Daily Value*
Fat 56g86%
Saturated Fat 4g25%
Sodium 1099mg48%
Potassium 1151mg33%
Carbohydrates 46g15%
Fiber 14g58%
Sugar 28g31%
Protein 6g12%
Vitamin A 345IU7%
Vitamin C 17.4mg21%
Calcium 75mg8%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.