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Szechuan Spicy Eggplant and Carrots
MOTHER WOULD KNOW.COM13Ingredients
25Minutes
190Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 asian eggplants (medium, cut into wedges. Cut them first into 2-3" lengths and then into thirds or quarters lengthwise.)
- 1 tsp. kosher salt
- 2 carrots (large, cut into wedges using the same method as for the eggplants.)
- 1/4 cup soy sauce
- 2 Tbsp. chinese black vinegar (Chinkiang or balsamic vinegar)
- 2 Tbsp. chinese rice wine (shaoxing jiu or dry sherry)
- 1 Tbsp. sugar
- 1/2 tsp. crushed red chile flakes
- 2 Tbsp. oil (high heat, avocado, peanut, grapeseed, etc)
- 2 tsp. garlic (minced fresh, 1-3 cloves, depending on size)
- 2 Tbsp. fresh ginger (minced)
- 1 tsp. sesame oil (optional)
- 1/4 cup scallions (diced)
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NutritionView More
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190Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories190Calories from Fat70 |
% DAILY VALUE |
Total Fat8g12% |
Saturated Fat0.5g3% |
Trans Fat |
Cholesterol |
Sodium1530mg64% |
Potassium750mg21% |
Protein4g |
Calories from Fat70 |
% DAILY VALUE |
Total Carbohydrate24g8% |
Dietary Fiber9g36% |
Sugars10g |
Vitamin A110% |
Vitamin C15% |
Calcium4% |
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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