Eggplant Rice Bowl

Name: Eggplant Rice Bowl
Yield: 939.5 g
Ingredients: Corn Starch 5 g; Green Onion 40 g; Fresh Carrot 30 g; Blanched Eggplant 250 g; Fresh Garlic 30 g; Pork Neck (raw) 280 g; Onion (raw) 180 g; Chili Powder 4.5 spoon; Low Sugar Oyster Sauce 15 g; Unrefined Organic Cane Sugar 15 g; Dark Soy Sauce 75 ml; Cooking Wine 15 g

954 kcal

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Ingredients

Main ingredients

Corn Starch 5 g
Green Onion 40 g
Fresh Carrot 30 g
Blanched Eggplant 250 g
Fresh Garlic 30 g
Pork Neck (raw) 280 g
Onion (raw) 180 g

Seasonings/Sauce

Chili Powder 4.5 spoon
Low Sugar Oyster Sauce 15 g
Unrefined Organic Cane Sugar 15 g
Dark Soy Sauce 75 ml
Cooking Wine 15 g

Nutrition summary

Carbohydrates 74.73 g 31%

Protein 62.57 g 26%

Fat 47.03 g 44%

Serving size 939.5g

Cooking steps

1

Cut eggplant and onion into bite-sized pieces.
2

Heat cooking oil in a pan and stir-fry the eggplant and onion.
3

Add soy sauce, sugar, minced garlic, and pepper, then stir-fry to season.
4

Place the sautéed eggplant on top of rice.
5

Finish with a drizzle of sesame oil and a sprinkle of sesame seeds.

Eggplant Rice Bowl

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