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Chinese Eggplant and Lentil Stir Fry - US
MARY'S TEST KITCHEN16Ingredients
10Minutes
290Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 cloves garlic (minced)
- 1/2 tsp. minced ginger
- 2 stalks scallion (chopped)
- 60 grams chopped celery ((or your choice of crunchy veggies))
- 1 Chinese eggplant
- 1 cup green lentils (cooked, (150g))
- 1 cup vegetable broth
- 1 Tbsp. cornstarch
- 2 tsp. light soy sauce
- 1 1/2 tsp. brown sugar
- 1 tsp. rice vinegar
- cooking oil
- salt
- pepper
- sriracha (to taste)
- cilantro (for garnish, optional)
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NutritionView More
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290Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories290Calories from Fat50 |
| % DAILY VALUE |
| Total Fat6g9% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol0mg0% |
| Sodium670mg28% |
| Potassium900mg26% |
| Protein15g |
| Calories from Fat50 |
| % DAILY VALUE |
| Total Carbohydrate46g15% |
| Dietary Fiber20g80% |
| Sugars7g |
| Vitamin A15% |
| Vitamin C15% |
| Calcium8% |
| Iron25% |
* 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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