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Stir-fried Eggplant (Korean Side Dish)

Costo $5, ahorrar $10

Fuente: Recommended by CookPal

  • 30 Min
  • 2 Porciones
  • $5

INGREDIENTES

  • Main Ingredients

    • 🍆 2 eggplants
    • 🧅 1/2 onion
    • 2 chilies
    • 🧂 A pinch of salt
    • 2 tbsp cooking oil

  • Seasoning Sauce

    • 4 tbsp soy sauce
    • 🧄 1 tbsp minced garlic
    • 1 tbsp red pepper flakes
    • 2 tbsp oligosaccharide
    • 💧 3 tbsp water
    • 1/2 tbsp sesame seeds
    • 🌿 1/2 tbsp sesame oil

PASOS

1

Slice the eggplants diagonally, julienne the onion, and chop the chilies into small pieces.

2

Heat a frying pan and add 2 tbsp of cooking oil.

3

Prepare the sauce by mixing soy sauce, minced garlic, red pepper flakes, oligosaccharide, and water in a bowl.

4

Add the eggplants, onion, and chilies to the pan and stir-fry until the eggplants start to soften.

5

Once the eggplants are slightly wilted and the onion turns translucent, pour in the prepared sauce.

6

Stir-fry until the sauce is absorbed and the eggplants are fully cooked.

7

Add sesame oil and sesame seeds, then stir briefly to combine.

8

Transfer to a container, let it cool, and store in the refrigerator.

NUTRIENTES

Por 1 porción

🔥

150

Calorías

  • 3g
    Proteína
  • 12g
    Carbohidratos
  • 8g
    Grasas

💡 Consejos

For a spicier version, add more red pepper flakes.This dish can be stored in the fridge for up to 3 days.Serve as a side dish with rice or noodles.

⚠️ Precauciones

Esta receta es solo para inspiración. El uso específico debe ajustarse según las diferencias individuales.