STEP 1.Cut 1 long eggplant into few inches long wedges. Place them in a bowl and add 1 tsp salt. Toss together so eggplant pieces are well coated. Set aside for 20 minutes.
step 2
STEP 1.After 20 minutes the eggplant would have released some moisture and begins to change colour. It is ready to fry.
step 3
STEP 1.For the sauce, in a small bowl add 1 tbsp minced garlic, 2 tsp light soy sauce for the saltiness, 1 tsp dark soy sauce for the colour, 1 tsp sugar, 1 tsp black vinegar, ½ tsp cornstarch, 3 tbsp water. Mix all the ingredients together well.
step 4
STEP 1.Heat the wok, and add enough oil into the wok to fry the eggplant.
step 5
STEP 1.Heat the oil on medium. When it turns hot add the wedges of eggplant. They should bubble immediately indicating that the oil is at the right temperature.
step 6
STEP 1.Fry the eggplant for a few minutes till soft. Stir frequently.
step 7
STEP 1.Use a sieve to take the eggplant out of the oil. Shake off the excess oil and set the eggplant aside.
step 8
STEP 1.Leave the oil in the wok. Add ½ cup red pepper cut into chunks, ½ cup green pepper cut into chunks, 1 tbsp grated garlic, 1 tbsp grated ginger.
step 9
STEP 1.Stir fry until fragrant.
step 10
STEP 1.Add the prepared sauce and stir fry for one minute.
step 11
STEP 1.When the sauce begins to thicken, add the fried eggplant and toss well together.
step 12
STEP 1.Once there is no sauce visible in the wok, turn off the heat.
step 13
STEP 1.Transfer the stir fried vegetables to a serving platter and garnish with chopped spring onions and coriander.
Nutrition value
294
calories per serving
7 g Fat14 g Protein40 g Carbs31 g FiberOther
Current Totals
7 g Fat
14 g Protein
40 g Carbs
31 g Fiber
MacroNutrients
Carbs
40 g
Protein
14 g
Fiber
31 g
Fats
Fat
7 g
Vitamins & Minerals
Calcium
121 mg
Iron
6 mg
Vitamin A
1567 mcg
Vitamin B1
1 mg
Vitamin B2
1 mg
Vitamin B3
6 mg
Vitamin B6
1 mg
Vitamin B9
136 mcg
Vitamin B12
0 mcg
Vitamin C
100 mg
Vitamin E
1 mg
Copper
1 mcg
Magnesium
219 mg
Manganese
2 mg
Phosphorus
306 mg
Selenium
15 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment