How to cook Stir-fried Eggplant with Green Chili?
Stir-fried Eggplant with Green Chili
The nutritional value of eggplant, eggplant is a rare purple vegetable, the nutritional value is also unique, especially the eggplant skin contains more vitamins
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Portions:
Calories: 50kcal
Ingrédients
- 400 g eggplant
- green chili right amount
- thin soy sauce right amount
- oyster sauce right amount
- white sugar right amount
- garlic right amount
- vegetable oil right amount
Instructions
- Two long eggplants, peeled intermittently with a planer
- Wash, cut into thin strips, add appropriate amount of salt and marinate for 15 minutes.
- After fifteen minutes, rinse off the salt water and drain the water (so fried eggplant is very fuel-efficient and fast)
- Cut garlic cloves and green chili.
- Add oil to the hot pan, sauté the garlic cloves and green peppers, then pour in the eggplant, (you can add a little minced meat if you have minced meat), stir-fry evenly, add sugar, soy sauce, and oyster sauce, stir-fry together, let the eggplant soften and then put it in the pan and serve.
- You don't need to add water to stir fry, it doesn't taste good. Because there is salt when marinating, and the soy sauce and oyster sauce itself are salty, so there is no additional salt, and you can add some for the heavy taste.
Nutrition
Apports nutritionnels
Stir-fried Eggplant with Green Chili
Quantité par portion
Calories 50
Calories des lipides 9
% des apports journaliers*
Fat 1g2%
Lipides saturés 1g6%
Sodium 4mg0%
Potassium 458mg13%
Carbohydrates 12g4%
Fibre 6g25%
Sucre 7g8%
Protéines 2g4%
Vitamine A 46IU1%
Vitamine C 4mg5%
Calcium 18mg2%
Fer 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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