Refreshing Chinese-Style Eggplants

Eggplants are believed to have originated in India and were introduced to China during the Tang Dynasty (618-907 AD). They have since become a staple in Chinese cuisine.

This is vegan and gluten free recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Refreshing Chinese-Style Eggplants

Cooking Method: Stir-frying Cuisine: Chinese Courses: Lunch, Main Course, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 20 min Rest Time 5 min Total Time 40 mins

Servings: 4 Calories: 600

Best Season: Suitable throughout the year

Ingredients

Servings

• 500 gram Eggplants
• 3 clove Garlic
• 1 teaspoon Ginger
• 2 teaspoon Soy sauce
• 1 teaspoon Rice vinegar
• 1 teaspoon Sesame oil
• 1 teaspoon Sugar
• 1 teaspoon Salt
• 2 stalk Green onions
• 1 teaspoon Sesame seeds

Instructions

1. Cut the eggplants into bite-sized pieces.
2. Heat oil in a pan and add minced garlic and ginger.
3. Stir-fry the eggplants until they are soft and slightly browned.
4. In a small bowl, mix soy sauce, rice vinegar, sesame oil, sugar, and salt.
5. Pour the sauce over the cooked eggplants and stir-fry for another 2 minutes.
6. Garnish with chopped green onions and sesame seeds.
7. Let it rest for 5 minutes before serving.
8. Enjoy your refreshing Chinese-style eggplants!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 18g6%

Sugars 10g

Protein 3g6%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.