Vegetable Stir-Fry with Doubanjiang

Name: Vegetable Stir-Fry with Doubanjiang
Yield: 391 g
Ingredients: Fried Egg 46 piece; Green Onion 10 g; Minced Garlic 5 teaspoon; King Oyster Mushroom 20 g; Raw Onion 20 g; Fresh Cabbage 40 g; Fresh Eggplant 190 ea; Water (Mineral Water) 30 ml; Powdered Sugar 15 g; Saehae Doubanjiang 15 g

249 kcal

#Doubanjiang #Vegetable Stir-Fry #Chinese Cuisine #Vegetarian Dish #Easy Recipe #Wok Cooking #Spicy #Healthy Food #Side Dish #Home-cooked Menu

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Ingredients

Main ingredients

Fried Egg 1 piece
Green Onion 10 g
Minced Garlic 1 teaspoon
King Oyster Mushroom 20 g
Raw Onion 20 g
Fresh Cabbage 40 g
Fresh Eggplant 1 ea

Seasonings/Sauce

Water (Mineral Water) 30 ml
Powdered Sugar 15 g
Saehae Doubanjiang 15 g

Nutrition summary

Carbohydrates 41.74 g 60%

Protein 12.91 g 18%

Fat 6.81 g 22%

Serving size 391g

Cooking steps

1

Prepare and cut the vegetables into bite-sized pieces.
2

Heat oil in a preheated frying pan, then add green onions to make scallion oil.
3

Add all the remaining vegetables and stir-fry.

Vegetable Stir-Fry with Doubanjiang

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