Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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
- 1 large eggplant
- 4 tbl soy sauce
- 1 tbl cornstarch
- 3 tbl sugar
- 1/4 cup distilled white vinegar
- 1/4 cup water
- 1 tsp crushed dried red pepper
- 6 slices ginger, about the size and thickness of a quarter
- 4 scallions, chopped, separate white and green parts
Directions
Cut stem end off eggplant. Dice eggplant into small cubes.
Sprinkle eggplant with salt and place in a colander to drain. Let sit for 15 minutes.
Squeeze as much liquid out as possible.
In a small bowl, combine soy sauce, sugar, vinegar and water.
Heat 1 tbl dry sherry in a large skillet or wok. Add red peppers and stir. Add ginger, white part of scallion.
Stir fry briefly until ginger becomes fragrant. Add the squeezed eggplant and saute approximately 8-10 minutes, stirring occasionally, until eggplant is thoroughly cooked.
You shouldn't have any trouble with sticking because the eggplant still has a bit of moisture in it but if it does, add a little bit of water or sherry.
Add soy sauce mixture and cook over high heat until most of the liquid is evaporated and eggplant is thoroughly coated with reduced sauce - about 5 minutes.
Combine 2 tbl water with cornstarch.
Add chopped green part of scallions and sherry mixed with cornstarch. Stir and cook until thick.
Serve hot over plain rice. kwvegan vegan
Category:Cambodian Recipes
Category:Cambodian Vegetarian