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| 3/4 | pound | japanese eggplants | sliced |
| 1/4 | pound | tofu | |
| 6 | teaspoon | vegetable oil | |
| 3 | cloves | garlic | crushed |
| 5 | each | red chili peppers | seeded and chopped |
| 15 | each | basil | leaves |
| 3 | teaspoons | yellow bean sauce |
Slice unpeeled eggplant crosswise into slices 1/8-inch thick.
Cut tofu into 1/2-inch cubes.
Heat oil in skillet; add garlic and stir-fry until light brown (don't burn!).
Add eggplant and tofu and cook for 5 to 7 minutes.
Add remaining ingredients; mix gently.
Serve immediately, since eggplant and basil turn dark if dish sits after cooking.
| % Daily Value* | |
| Total Fat 9.0g | 14% |
| Saturated Fat 1.0g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Total Carbohydrate 3.0g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 0.0g | |
| Protein 5.0g | 10% |
| Vitamin A | 1% | Vitamin C | 4% | |
| Calcium | 21% | Iron | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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General:Pepper is the dried berry of Piper nigrum. This vine which can grow up to ten feet tall is indigenous to India and Asia. Pepper is actually berries that are picked about nine months after flowering. ...
I tried this recipe simply because I was searching for any chicken recipe, and the name just looked wonderful! It was served to two hungry teenage boys, and was an instant success - 4 portions almost instantly devoured - and the vegetarian of the house even tried the sauce! No doubt not the most slimming thing around, but brilliant winter food, and let's face it, teenage boys don't slim :) Absolutely brilliant, and definitely to be repeated.
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