THAI STIR-FRY EGGPLANT
AJINOMOTO® BRAND GINISA FLAVOR SEASONING MIX
Recipe Finder
Ingredients
2 Tbsps. (30 ml) Cooking Oil
3 cups (270 g) Eggplant, cut into 2-inch rectangles
2 pcs. (3 g) Chili, red, minced
3 cloves (18 g) Garlic, minced
Slurry:
1 Tbsp. (15 g) Cornstarch
3/4 cup (180 ml) Water
1 tsp. (5 ml) Soy Sauce
1 Tbsp. (15 g) Soybean Paste
1 pack (7 g) AJI-GINISA® Flavor Seasoning Mix
1 cup (25 g) Basil leaves, fresh
NUTRITION INFORMATION
Nutrition Facts | |
---|---|
Calories per Serving (kcal) | 116.2 |
Carbohydrates (g) | 9.6 |
Proteins (g) | 1.9 |
Fat (g) | 7.8 |
Dietary Fiber (g) | 1.8 |
Calcium (mg) | 35.6 |
Iron (mg) | 0.6 |
Sodium (mg) | 120.3 |
Good to Know Nutrition Facts!
Eggplant is a good source of Dietary Fiber, Vitamin B1 and Copper, Manganese, Vitamin B6, Niacin, Potassium, Folate,
Vitamin K, and some Phytonutrients which are all essential in maintaining optimal nutrition.
Preparation and Cooking time: 10 minutes
Procedure
- SAUTÉ. In a pan, heat oil. Sauté eggplant until light brown. Add chili and garlic and sauté until aromatic.
- SIMMER. Add the slurry, soy sauce, soybean paste, and AJI-GINISA®. Mix and simmer until sauce thickens. Turn off the heat then mix in basil leaves.
- SERVE.. Transfer to a plate. Serve and enjoy.
Makes 4 servings
Serving size: 1 cup (120 g)
Cooking Tips
Do not over stir the eggplant, this will prevent it from bruising too much hence a better and firmer texture.