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Ingredients
US|METRIC
3 SERVINGS
- 2 lb. eggplant (sliced 2 inches thick)
- 1 cup cornstarch
- 1 tsp. salt (to brine)
- 3 Tbsp. vegetable oil
- 5 cloves garlic (minced)
- 2 inches ginger (knob of, minced)
- 1 Tbsp. Shaoxing wine
- 1 Tbsp. sauce (spicy been, Dou Ban Jiang)
- 1 Tbsp. light soy sauce
- 2 Tbsp. dark soy sauce
- 2 Tbsp. oyster sauce (sub for vegan oyster sauce)
- 2 Tbsp. brown sugar
- 1/2 tsp. sesame oil
- 1/2 tsp. cornstarch (dissolved in a little water, see notes)
- 1 Bird's eye chili (optional)
- 100 grams Thai basil (optional)
- 5 stalks green onions (sliced 2 inches thick, separate white and green sections)
- green onions (Finely chopped, for garnish, optional)
- cilantro (for garnish, optional)
- 1/2 lb. ground pork (optional)
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NutritionView More
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650Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories650Calories from Fat280 |
| % DAILY VALUE |
| Total Fat31g48% |
| Saturated Fat7g35% |
| Trans Fat0g |
| Cholesterol55mg18% |
| Sodium2100mg88% |
| Potassium1300mg37% |
| Protein20g |
| Calories from Fat280 |
| % DAILY VALUE |
| Total Carbohydrate74g25% |
| Dietary Fiber12g48% |
| Sugars14g |
| Vitamin A60% |
| Vitamin C45% |
| Calcium15% |
| Iron15% |
* 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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