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Description
This recipe is courtesy of Just One Cookbook.
Ingredients
US|METRIC
4 SERVINGS
- 10 oz. Japanese eggplants (2-3 eggplants; each eggplant 5 oz or 142 g)
- 2 green onions (scallions)
- 1 knob ginger
- 1 clove garlic
- 1 Tbsp. potato starch (or cornstarch, for coating eggplant)
- 1/3 cup oil (for frying eggplant)
- 1 Tbsp. sesame oil (roasted, or stir-frying)
- 3.5 oz. ground pork (100 g)
- 1 Tbsp. potato starch (or cornstarch)
- 2 Tbsp. water
- 1 Tbsp. sake
- 1 Tbsp. doubanjiang (spicy chili bean sauce/broad bean paste)
- 1 tsp. Tienmienjiang (sweet bean sauce)
- 1 cup chicken stock (or broth)
- 1 tsp. miso
- 1 tsp. sugar
- 1 Tbsp. soy sauce
- 2 tsp. rice vinegar
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Directions
- Discard the ends of the eggplants. Cut them in halves widthwise and then cut into equal-sized wedges.
- Soak them in water for 5 minutes to remove astringency.
- Cut 2 green onions into thin rounds and keep the white and green separated.
NutritionView More
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340Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories340Calories from Fat250 |
| % DAILY VALUE |
| Total Fat28g43% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol20mg7% |
| Sodium410mg17% |
| Potassium390mg11% |
| Protein8g |
| Calories from Fat250 |
| % DAILY VALUE |
| Total Carbohydrate14g5% |
| Dietary Fiber3g12% |
| Sugars5g |
| Vitamin A2% |
| Vitamin C6% |
| Calcium2% |
| Iron4% |
* 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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