Directions:
- Cut eggplant into 5cm to 6cm lengths and halve each of these sections.
- Deep-fry eggplant pieces in hot oil for two to three minutes till soft.
- Remove and drain.
- Heat oil in a wok and stir-fry pork and prawns until cooked.
- Remove any excess oil.
- Add chopped garlic and hot bean paste and stir in wine.
- Stir-fry for one to two minutes until aromatic.
- Add eggplant and seasoning and stir-fry well.
- Mix cornstarch with water, add to the wok.
- Stir well, until sauce thickens slightly.
- Sprinkle with chopped scallion and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 305.6 Kcal (1279 kJ) | ||
| Calories from fat | 242.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.9g | 41% | |
|---|---|---|---|
| Cholesterol | 49.19mg | 16% | |
| Sodium | 204.04mg | 9% | |
| Potassium | 395.5mg | 8% | |
| Total Carbs | 8.9g | 3% | |
| Sugars | 5.43g | 22% | |
| Dietary Fiber | 3.17g | 13% | |
| Protein | 7.7g | 15% | |
| Vitamin C | 2.9mg | 5% | |
| Iron | 0.1mg | 1% | |
| Calcium | 26.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 188.42 Kcal (789 kJ) | ||
| Calories from fat | 149.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.59g | 41% | |
|---|---|---|---|
| Cholesterol | 30.33mg | 16% | |
| Sodium | 125.8mg | 9% | |
| Potassium | 243.84mg | 8% | |
| Total Carbs | 5.49g | 3% | |
| Sugars | 3.35g | 22% | |
| Dietary Fiber | 1.95g | 13% | |
| Protein | 4.75g | 15% | |
| Vitamin C | 1.8mg | 5% | |
| Iron | 0.1mg | 1% | |
| Calcium | 16.3mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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