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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. Japanese eggplant (cut into ¼" medallions)
- 1 cup green peppers (coarsely chopped)
- 1 cup white onion (coarsely chopped)
- 1 chili pepper (with ⅛" cut off of the bottom)
- 1/2 cup water
- 2 Tbsp. tamari
- 1 Tbsp. low sodium soy sauce
- 6 cloves garlic (minced)
- 1 Tbsp. ginger (fresh or frozen, minced)
- 3 Tbsp. light brown sugar
- 1 Tbsp. cornstarch
- 1 Tbsp. peanut oil (evenly divided)
- 8 oz. water chestnuts (drained chopped)
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NutritionView More
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280Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories280Calories from Fat45 |
| % DAILY VALUE |
| Total Fat5g8% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium690mg29% |
| Potassium720mg21% |
| Protein7g |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate55g18% |
| Dietary Fiber5g20% |
| Sugars15g |
| Vitamin A6% |
| Vitamin C100% |
| Calcium6% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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