Chinese-Style Stir-fried Eggplant

Name: Chinese-Style Stir-fried Eggplant
Yield: 780 g
Ingredients: Soy Sauce 20 serving; Olive Oil 20 spoon; Oyster Sauce 30 serving (2 spoons); Doubanjiang (Spicy Bean Paste) 30 g; Grilled Beef Rump 300 g; Fresh Eggplant 380 piece

Difficulty EASY 803 kcal

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Ingredients

Main ingredients

Soy Sauce 2 serving
Olive Oil 2 spoon
Oyster Sauce 1 serving (2 spoons)
Doubanjiang (Spicy Bean Paste) 30 g
Grilled Beef Rump 300 g
Fresh Eggplant 2 piece

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 28.67 g 14%

Protein 92.2 g 46%

Fat 34.96 g 39%

Serving size 780g

Cooking steps

1

Cut the eggplant, bell pepper, and onion into bite-sized pieces.
2

Generously add cooking oil to a pan and heat it up.
3

Add the eggplant and stir-fry over high heat, then add the bell pepper and onion.
4

Add minced garlic and ginger, and stir-fry together.
5

Season with soy sauce, oyster sauce, and sugar.
6

Once the ingredients are cooked, finish with a drizzle of sesame oil.

Chinese-Style Stir-fried Eggplant

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