Japanese-style Eggplant Stir-fry

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Japanese-style Eggplant Stir-fry
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 28 min.
Ready in
Calories:
360
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie360 kcal(17 %)
Protein24.13 g(25 %)
Fat18.4 g(16 %)
Carbohydrates24.2 g(16 %)
Sugar added0 g(0 %)
Roughage8.69 g(29 %)
Vitamin A40.55 mg(5,069 %)
Vitamin D0 μg(0 %)
Vitamin E0.95 mg(8 %)
Vitamin B₁0.16 mg(16 %)
Vitamin B₂0.13 mg(12 %)
Niacin2.56 mg(21 %)
Vitamin B₆0.29 mg(21 %)
Folate73.82 μg(25 %)
Pantothenic acid1.01 mg(17 %)
Vitamin B₁₂0.01 μg(0 %)
Vitamin C25.19 mg(27 %)
Potassium696.56 mg(17 %)
Calcium266.31 mg(27 %)
Magnesium46.4 mg(15 %)
Iron8.4 mg(56 %)
Zinc0.54 mg(7 %)
Saturated fatty acids2.48 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
2 tablespoons sesame oil
1 piece fresh ginger (approx. 2 cm, finely diced)
1 clove garlic (finely diced)
2 Eggplant (sliced)
4 tablespoons soy sauce
1 teaspoon Oyster sauce
3.333 cups Tofu (plain, drained and cut into approx. 2 cm cubes)
2 cups Snap pea
2 tablespoons light Sesame seeds
How healthy are the main ingredients?
sesame oilgingergarlicEggplantsoy sauceTofu

Preparation steps

1.
Heat the oil in a wok and fry the ginger and garlic. Add the aubergines and fry for 5-7 minutes, stirring.
2.
Deglaze with the soy sauce and oyster sauce. Finally stir through the tofu and mange tout. Divide between bowls, sprinkle with sesame seeds, and serve with basmati rice, if desired.