Real African Dishes: [MC-AllEthnic-Recipes] Chinese Eggplant with Ginger and Scallions - 2 pts, 16g Carbohydrate; 4g Dietary Fiber

Wednesday, June 30, 2010

[MC-AllEthnic-Recipes] Chinese Eggplant with Ginger and Scallions - 2 pts, 16g Carbohydrate; 4g Dietary Fiber

* Exported from MasterCook *

Chinese Eggplant with Ginger and Scallions

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds Chinese eggplant -- or Japanese
1 teaspoon Asian sesame oil
For the sauce:
3 tablespoons low-sodium soy sauce -- or to taste
2 tablespoons rice wine
2 tablespoons rice vinegar
1 tablespoon sugar
1 tablespoon cornstarch

1 tablespoon canola oil
3 garlic cloves -- minced
2 teaspoons minced fresh ginger
3 scallions -- white part minced, green part thinly sliced for garnish
1 serrano pepper -- to 3 peppers, or jalapeno chilies, minced (for a milder dish remove the seeds)

Preheat the grill to medium-high heat. Peel the eggplants and cut on the
diagonal into 1/4-inch slices. Brush the slices wit sesame oil and grill
over medium heat for 2 minutes per side or until golden brown. The recipe
can be prepared up to 24 hours ahead to this stage.

For the sauce, combine the soy sauce, rice wine, vinegar, sugar, and
cornstarch in a small bowl and stir to mix.

Heat a wok (preferably nonstick) over a high flame. Swirl in the canola
oil. Add the garlic, ginger, scallion whites, and chilies and stir-fry for
10 seconds or until fragrant but not brown. Add the eggplant and stir fry
for 1 minutes. Stir the sauce and add it to the eggplant. Bring the
mixture to a boil; the sauce should thicken. Transfer the eggplant to a
platter or bowl and sprinkle with scallion greens. The eggplant can be
served hot or cold as an appetizer or vegetable side dish.

To transform this dish into a main course, you could add 8 ounces tofu.
Press the tofu and cut into 1-inch cubes. Add it to the wok when you add
the eggplant and stir-fry as described. You may need to add a little more
soy sauce and vinegar for flavor.

Serves 4 to 6

AuthorNote: Eggplant used to be one of my favorite dishes at Chinese
restaurants. Unfortunately, traditional recipes call for the eggplant to
be deep-fried prior to stir-frying. No wonder medical studies report some
Chinese dishes contain more fat than a Big Mac. My rendition calls for
grilling the eggplant, which imparts a smoky flavor in addition to
dramatically reducing the fat. This dish is best made with Chinese or
Japanese eggplant, those small, long, slender, bright purple eggplant sold
at Asian markets. But a regular eggplant will do in a pinch.

Cuisine:
"Asian"
Source:
"High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen, 1995."
S(Formatted by Chupa Babi):
"June 2010"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 101 Calories; 4g Fat (31.1%
calories from fat); 3g Protein; 16g Carbohydrate; 4g Dietary Fiber; 0mg
Cholesterol; 362mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1/2
Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0