Photo: Joseph Gonzalez
Estimated Nutrition (whole recipe, rough)
670
Calories
16g
Protein
29g
Fat
90g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Peanut | 1 oz (28g) | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Bell Pepper | 1 medium (119g) | 31 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
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
- =
- 1 cup jasmine rice
- 2 Tbs. peanut or vegetable oil
- 1/2 to 1 tsp. crushed red pepper, or to taste
- 3 baby eggplants, cubed into bite-sized chunks
- 1 medium-sized onion, diced
- 1 medium-sized red bell pepper, seeded and diced
- 4 cloves garlic, finely chopped
- 2 Tbs. white vinegar
- 3 Tbs. dark soy sauce, such as tamari
- 2 Tbs. dark brown sugar
- 20 leaves fresh basil, shredded or torn
- =
Directions
1
1. Cook jasmine rice according to package directions.
2
2. Meanwhile, heat a deep skillet or wok-shaped pan over high heat. Add oil and crushed red pepper, and let sizzle for 10 to 15 seconds. Add eggplant, and stir-fry for 2 to 3 minutes. Add onion, bell pepper and garlic, and stir-fry for 3 minutes more. Add vinegar and soy sauce. Sprinkle with sugar, and toss for 1 or 2 minutes longer.
3
3. Remove pan from heat, add basil leaves and toss to combine with eggplant. Serve over hot cooked rice.
Recipe sourced from
fandom