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Spiced Bean Curd And Eggplant

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Ingredients
  Bean curd square 2
  Egg plant 1 Small, cut into 3/4" cubes
  Oil 30 Milliliter (2 Tablespoon)
  Chopped ginger 1 1⁄2 Teaspoon (7 Milliliter)
  Chopped garlic 1 1⁄2 Teaspoon (7 Milliliter)
  Yellow bean paste 15 Milliliter (1 Tablespoon)
  Chopped green onion 15 Milliliter (1 Tablespoon)
  Soy sauce 4 Teaspoon (20 Milliliter)
  Brown sugar 1⁄2 Teaspoon (2 Milliliter)
  Wine 2 Teaspoon (10 Milliliter)
  Sesame oil 1 Teaspoon (5 Milliliter)
  Cornstarch solution 1⁄2 Teaspoon (2 Milliliter)
Directions

1. Cut bean curd into 3/4" cubes. Set in a colander to drain.
2. Blanch eggplant in boiling water for 3 minutes. Drain.
3. Heat oil in wok over medium-high heat. Add ginger and garlic, stirring for 10 seconds. Stir in bean paste and cook for another 10-15 seconds.
4. Add bean curd and remaining ingredients. Cook, stirring continuously until thickened

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Eggplant
Interest: 
Healthy

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3.911765
Average: 3.9 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 860 Calories from Fat 427

% Daily Value*

Total Fat 48 g74.1%

Saturated Fat 4.9 g24.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2179.9 mg90.8%

Total Carbohydrates 86 g28.8%

Dietary Fiber 16.7 g66.7%

Sugars 15.7 g

Protein 31 g62%

Vitamin A 13.9% Vitamin C 28.8%

Calcium 8.5% Iron 15.5%

*Based on a 2000 Calorie diet

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Spiced Bean Curd And Eggplant Recipe