CookPal AI
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Tuna and Eggplant Rice Bowl

Cost $10, save $8

Source: Recommended by CookPal

  • 30 Min
  • 4 Servings
  • $10

INGREDIENTS

  • Vegetables

    • 🍆 2 medium eggplants
    • 🧅 1 medium onion
    • 2 green chili peppers
    • 🧅 A small amount of green onion

  • Protein

    • 🐟 1 can of tuna

  • Condiments

    • 🧂 1.5 tbsp soy sauce
    • 2 tbsp oyster sauce
    • 2 tbsp corn syrup

  • Thickener

    • 2 tbsp cornstarch
    • 💧 2/3 cup water

  • Garnish

    • 🌰 A small amount of sesame seeds

STEPS

1

Drain the oil from the canned tuna using a strainer or a specialized tool.

2

Cut the eggplants lengthwise into halves and then slice into half-moon shapes. Slice the onion into thin strips, and finely chop the chili peppers and green onion.

3

Mix 2 tbsp of cornstarch with 1/2 mug of water and stir well to create a slurry.

4

Heat a pan over medium heat and stir-fry the onion until it becomes translucent. Add the eggplant and continue to stir-fry until partially cooked.

5

Add the drained tuna to the pan and stir-fry with the vegetables.

6

Add the oyster sauce, soy sauce, and corn syrup to the pan and stir well. Once almost cooked, pour in the cornstarch slurry.

7

Mix until the sauce thickens. Turn off the heat and add the chopped chili peppers, green onion, and sesame seeds. Mix well.

NUTRIENTS

Per 1 serving

🔥

250

Calories

  • 15g
    Protein
  • 20g
    Carbs
  • 8g
    Fats

💡 Tips

Serve over freshly steamed rice for a complete meal.You can substitute eggplant with zucchini or bell peppers for variety.Leftovers can be stored in the fridge for up to 2 days.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.