Stir-fried Eggplant with Chuck Flap Tail, Oyster Sauce & Soy Sauce

Name: Stir-fried Eggplant with Chuck Flap Tail, Oyster Sauce & Soy Sauce
Yield: 470 g
Ingredients: Sesame Oil 10 spoon; Vegetarian Eggplant Stir-fry Rice Bowl 250 pack; Chuck Flap Tail 100 g; Beksul Cooking Oligodang Syrup 30 g; Brewed Soy Sauce 50 ml; Low-Sugar Oyster Sauce 30 g

836 kcal

#Stir-fried Chuck Flap Tail #Eggplant Dish #Oyster Sauce Soy Sauce #Beef Stir-Fry #Easy Single Serving Recipe #Vegetable Stir-Fry #Simple Cooking #Diet Meal #Homemade Recipe #Rice Pot Side Dish

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Ingredients

Main ingredients

Sesame Oil 1 spoon
Vegetarian Eggplant Stir-fry Rice Bowl 1 pack
Chuck Flap Tail 100 g
Beksul Cooking Oligodang Syrup 30 g
Brewed Soy Sauce 50 ml
Low-Sugar Oyster Sauce 30 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 109.81 g 52%

Protein 26.69 g 13%

Fat 34.05 g 36%

Serving size 470g

Cooking steps

1

Cut the chuck flap tail into bite-sized pieces.
2

Prepare the eggplant and onion, then slice them into even pieces.
3

Heat cooking oil in a pan and stir-fry the chuck flap tail over high heat.
4

Once the beef is mostly cooked, add the eggplant and onion and stir-fry.
5

Season with oyster sauce and soy sauce to taste.
6

Stir-fry until all ingredients are well combined and serve.

Stir-fried Eggplant with Chuck Flap Tail, Oyster Sauce & Soy Sauce

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