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Sebastian Korkosz: "i substituted hoisin with worcestershire sauce …" Read More
11Ingredients
30Minutes
400Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1/4 cup hoisin sauce
- 3 Tbsp. low sodium soy sauce
- 1 Tbsp. sesame oil
- 1 Tbsp. rice vinegar
- 5 Tbsp. canola oil
- 3 eggplants (small to medium, cut into small chunks)
- 3 cloves garlic (minced)
- 3 scallions (white and light green parts only, very thinly sliced, plus more for garnish)
- 1 Tbsp. fresh ginger (peeled and minced, from a 1 1/2 inch piece)
- 1 Tbsp. cornstarch
- toasted sesame seeds (for garnish, optional)
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NutritionView More
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400Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories400Calories from Fat230 |
% DAILY VALUE |
Total Fat25g38% |
Saturated Fat2.5g13% |
Trans Fat |
Cholesterol0mg0% |
Sodium770mg32% |
Potassium1200mg34% |
Protein7g |
Calories from Fat230 |
% DAILY VALUE |
Total Carbohydrate42g14% |
Dietary Fiber16g64% |
Sugars15g |
Vitamin A6% |
Vitamin C20% |
Calcium10% |
Iron6% |
* 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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Reviews(4)
Sebastian Korkosz 4 years ago
i substituted hoisin with worcestershire sauce + maple syroup + cornflour (UK)/cornstarch (US) + water, and used 2 eggplants instead of 3 but added a broccoli and a julienned carrot. Turned out delicious.
Eileen Maloney 4 years ago
Excellent flavor. Didn’t need the cornstarch. I just added the sauce ingredients and cooked until it made a nice sauce for brown rice. A really nice vegan recipe.