Photo: Joseph Gonzalez
Eggplant Yangshuo-style
10 ingredients
5 min + 5 min
2
openrecipes
On our recent vacation to China we were able to attend a cooking class in the Yangshuo region. This dish was my absolute favorite and it is now my new favorite way of cooking eggplant!
Estimated Nutrition (whole recipe, rough)
407
Calories
20g
Protein
17g
Fat
46g
Carbs
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peanut Oil | 1 tbsp (14g) | 119 |
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Oyster | 6 medium (84g) | 81 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Water | not in our table | 0 |
| Sauce | 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
- 4 Tablespoons Peanut Oil
- 250 grams Eggplant, Sliced
- 4 cloves Garlic, Minced
- 25 grams Fresh Ginger, Peeled And Sliced
- 1 whole Red Pepper, Stem And Seeds Removed, Chopped
- 1 Tablespoon Water
- 1 Tablespoon Black Bean Chili Paste (available In Chinese Supermarket)
- 1 Tablespoon Oyster Sauce
- 3 whole Spring Onions (sliced In 2 Mm Strips)
- 1 teaspoon Salt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes