Eggplant, Portobello and Chicken Stir-Fry
If you cannot find Asian eggplants, you can use a globe eggplant of the same weight. Because larger eggplants are sometimes bitter and have a higher water content, it is a good idea to salt them to draw out the bitterness and excess moisture. Toss the cubed eggplant with about 1 Tbs. salt, place in a colander and let stand for about 15 minutes. Pat dry with a paper towel before stir-frying.
Estimated Nutrition (whole recipe, rough)
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Sesame | 1 tbsp (14g) | 120 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 Tbs. water
- 2 Tbs. soy sauce
- 2 Tbs. Worcestershire sauce
- 1 tsp. tomato paste or ketchup
- 1 tsp. Asian sesame oil
- 1 tsp. sugar
- 1/4 tsp. cornstarch
- 4 Tbs. corn or peanut oil
- 1/2 lb. boneless, skinless chicken breasts or thighs, cut into bite-size cubes
- 3 Asian eggplant, about 1 lb. total, cut into bite-size cubes
- 1 Tbs. grated fresh ginger
- 1 garlic clove, minced
- 1/4 lb. portobello or cremini mushrooms, stems discarded and caps cut into bite-size pieces
- Steamed rice for serving