Thai Stir-fry Eggplant
AJI-SHIO® Garlic Seasoning MixIngredients
- 2 Tbsps. (30ml) Cooking oil
- 3 cups (300g) Eggplant, cut lengthwise, then cut to 1-inch long
- 1 tsp. (2g) Red chili, minced
- 1 Tbsp. (10g) Garlic, minced
- 1 tsp. (3g) Cornstarch, for cornstarch mixture
- 1/2 cup (120ml) Water, for cornstarch mixture
- 1 1/2 Tbsps. (20g) Soybean paste
- 2 tsps. (10ml) Soy sauce
- 1/2 pack (9g) AJI-SHIO® Garlic Seasoning Mix
- 1 cup (25g) Basil leaves, fresh
Procedure
- STIR-FRY. In a wok, heat oil. Stir-fry eggplant until lightly brown. Add chili and garlic. Sauté for 2 minutes.
- SEASON & SIMMER. Add cornstarch mixture, soybean paste, soy sauce, and AJI-SHIO® Garlic. Mix well until sauce thickens. Add basil leaves, mix well.
- SERVE. Transfer to a plate. Serve while hot.
Cooking Tips
If preparing the eggplants in advanced, soak them in water to avoid browning of the flesh.
Cooking Time: 10 minutes
Preparation: 10 minutes
Servings:
4
Serving size: 1 cup (107.5g)
Products Used
AJINOMOTO AJI-SHIO® Garlic
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Nutrition Facts
Calories per serving (kcal)
107.2
Carbohydrates (g)
7.1
Proteins (g)
2.1
Fat (g)
7.8
Dietary Fiber (g)
1.9
Calcium (mg)
33.9
Iron (mg)
0.6
Sodium (mg)
636.3
Good to Know Nutrition Facts
Eggplants contain Anthocyanins which helps prevent cell damage.