Eggplant Hunan Style

1. Heat 4 tablespoons peanut oil in heavy 12-inch skillet over medium heat.

2. Add eggplant and stir-fry until soft, about 3 minutes.

3. Remove, using slotted spoon; set aside.

4. Add remaining peanut oil to skillet and warm over medium heat.

5. Add garlic, chili paste and ginger and cook 15 seconds.

6. Add stock, soy sauce and sugar and bring to boil.

7. Add vinegar and eggplant and cook until eggplant has absorbed most of sauce, about 1 minute.

8. Stir in green onion and sesame oil.

9. Serve hot, removing eggplant with slotted spoon.

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Nutrient	Quantity
Total fats	87.1551 g
Protein	5.0698 g
Carbohydrates	18.4037 g
Energy	863.258 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0342 g
Water	140.6841 g
Aspartic acid	0.1652 g
Calcium, Ca	32.994 mg
Lutein + zeaxanthin	105.6 g
Fiber, total dietary	0.593 g
Fatty acids, total saturated 22:0	2.2682 g
Carotene, beta	288.45 g
Niacin	2.3773 mg
Vitamin A, RAE	25.2 g
Arginine	0.1325 g
Riboflavin	0.1424 mg
Tocopherol, beta	0.3726 mg
Fatty acids, total polyunsaturated 15:0	0.0002 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0025 g
Fatty acids, total saturated 20:1	1.067 g
Glutamic acid	0.3299 g
Sodium, Na	1054.476 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1976 g
Total lipid (fat)	87.1551 g
Manganese, Mn	0.3425 mg
Fructose	0.2544 g
Proline	0.0891 g
Fatty acids, total saturated 16:0	8.424 g
Fatty acids, total saturated 8:0	0.0002 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0052 g
Sucrose	9.1607 g
Choline, total	17.526 mg
Sugars, total	11.6957 g
Serine	0.0806 g
Fatty acids, total saturated 10:0	0.0016 g
Fatty acids, total saturated 18:0	2.0682 g
Vitamin B-6	0.2235 mg
Selenium, Se	4.079 g
Ash	3.4245 g
Fatty acids, total saturated 18:1 undifferentiated	38.6569 g
Pantothenic acid	0.1238 mg
Phenylalanine	0.0744 g
Copper, Cu	0.1099 mg
Betaine	4.768 mg
Thiamin	0.0697 mg
Retinol	1.2 g
Methionine	0.0227 g
Iron, Fe	0.7745 mg
Carbohydrate, by difference	18.4037 g
Phosphorus, P	76.842 mg
Folate, total	12.44 g
Tocopherol, gamma	12.8871 mg
Alanine	0.0598 g
Cholesterol	3.6 mg
Valine	0.0815 g
Fatty acids, total saturated 18:2 undifferentiated	28.0901 g
Glycine	0.0668 g
Glucose (dextrose)	0.2448 g
Fatty acids, total saturated 14:0	0.0918 g
Zinc, Zn	0.4567 mg
Isoleucine	0.0719 g
Tocopherol, delta	1.1097 mg
Fatty acids, total saturated 12:0	0.0016 g
Fatty acids, total polyunsaturated	28.1289 g
Fatty acids, total saturated 14:1	0.0002 g
Leucine	0.1158 g
Vitamin A, IU	484.41 IU
Folate, DFE	12.44 g
Tryptophan	0.0217 g
Vitamin C, total ascorbic acid	4.806 mg
Phytosterols	207.045 mg
Fatty acids, total polyunsaturated 16:1 c	0.0002 g
Fatty acids, total polyunsaturated 18:1 c	0.0022 g
Fatty acids, total saturated 20:0	1.1342 g
Tyrosine	0.0469 g
Vitamin K (phylloquinone)	20.331 g
Fatty acids, total saturated	14.7494 g
Histidine	0.0389 g
Fatty acids, total monounsaturated	39.9292 g
Threonine	0.0586 g
Folate, food	12.44 g
Fatty acids, total polyunsaturated 17:0	0.0001 g
Fatty acids, total polyunsaturated 24:0	0.7292 g
Vitamin E (alpha-tocopherol)	12.8481 mg
Magnesium, Mg	22.284 mg
Lysine	0.0873 g
Potassium, K	265.888 mg
Cystine	0.0249 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	2 teaspoons	36.708	9.1816	0
Ginger	1.5 1/2	2.4	0.5331	0.0225
Soy sauce	1 tablespoon	8.48	0.7888	0.0912
sesame oil	1 teaspoon	39.78	0	4.5
eggplant	1	0	0	0
Garlic Clove	3	13.41	2.9754	0.045
Green Onion	2 tablespoons	3.24	0.6888	0.0564
chicken stock	0.5 cup	43.2	4.236	1.44
rice vinegar	1 tablespoon	0	0	0
peanut oil	6 tablespoons	716.04	0	81
chili paste garlic	1 tablespoon	0	0	0