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Laotian Eggplant with Tomatoes, Onion, and Mint
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
Vegetarian Times Issue: July 1, 2009 p.38 — Member Rating: Fresh mint adds a cool, light touch to this hearty eggplant stir-fry. Ingredient List | |
1 Tbs. | vegetable oil |
1 lb. | Japanese eggplant, trimmed and diced, (3 cups) |
1 medium | red onion, thinly sliced, (1½ cups) |
4 medium | tomatoes, chopped, (2 cups) |
3 Tbs. | dark brown sugar |
2 Tbs. | low-sodium soy sauce |
2 tsp. | lime juice |
1 1/2 tsp. | chile-garlic sauce, such as Huy Fong |
3 cups | bean sprouts |
1 8-oz. can | sliced bamboo shoots, rinsed and drained |
1/2 cup | chopped fresh mint |
Directions
Heat oil in wok or large skillet over high heat. Add eggplant and onion; stir-fry 10 minutes. Stir in tomatoes, brown sugar, soy sauce, lime juice, and chile-garlic sauce. Cook 3 minutes more. Add bean sprouts and bamboo shoots; stir-fry 2 minutes. Garnish with mint.
Nutritional Information
Per : Calories: 109, Protein: 4g, Total fat: 3g, Saturated fat: 1g, Carbs: 20g, Cholesterol: mg, Sodium: 211mg, Fiber: 5g, Sugars: 14g
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