Szechuan Style Eggplants

1. Cut eggplant into 5cm to 6cm lengths and halve each of these sections.

2. Deep-fry eggplant pieces in hot oil for two to three minutes till soft.

3. Remove and drain.

4. Heat oil in a wok and stir-fry pork and prawns until cooked.

5. Remove any excess oil.

6. Add chopped garlic and hot bean paste and stir in wine.

7. Stir-fry for one to two minutes until aromatic.

8. Add eggplant and seasoning and stir-fry well.

9. Mix cornstarch with water, add to the wok.

10. Stir well, until sauce thickens slightly.

11. Sprinkle with chopped scallion and serve immediately.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	96.1809 g
Protein	48.6726 g
Carbohydrates	11.2123 g
Energy	1114.614 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.9706 g
Water	201.3056 g
Aspartic acid	2.5836 g
Calcium, Ca	181.6204 mg
Lutein + zeaxanthin	4.08 g
Fiber, total dietary	0.2449 g
Carotene, beta	52.2697 g
Niacin	9.0084 mg
Vitamin A, RAE	249.3233 g
Arginine	1.9033 g
Riboflavin	0.5908 mg
Fatty acids, total saturated 20:1	0.54 g
Glutamic acid	4.2926 g
Sodium, Na	501.4961 mg
Fatty acids, total saturated 16:1 undifferentiated	2.5654 g
Total lipid (fat)	96.1809 g
Manganese, Mn	0.2239 mg
Proline	1.3861 g
Fatty acids, total saturated 16:0	22.0992 g
Fatty acids, total saturated 8:0	0.2847 g
Sucrose	4.568 g
Choline, total	73.8144 mg
Sugars, total	5.2373 g
Serine	1.1889 g
Fatty acids, total saturated 10:0	0.6989 g
Fatty acids, total saturated 18:0	11.5217 g
Fatty acids, total saturated 20:4 undifferentiated	0.272 g
Vitamin B-6	0.8011 mg
Selenium, Se	74.9365 g
Ash	3.7091 g
Fatty acids, total saturated 18:1 undifferentiated	35.8052 g
Pantothenic acid	1.121 mg
Phenylalanine	1.1322 g
Copper, Cu	0.4018 mg
Betaine	1.5794 mg
Thiamin	1.333 mg
Retinol	245.0007 g
Methionine	0.7076 g
Iron, Fe	3.3536 mg
Carbohydrate, by difference	11.2123 g
Phosphorus, P	516.7637 mg
Folate, total	24.4503 g
Fatty acids, total saturated 4:0	0.8259 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.023 g
Alanine	1.6939 g
Cholesterol	263.536 mg
Valine	1.5216 g
Fatty acids, total saturated 18:2 undifferentiated	7.2408 g
Glycine	1.7704 g
Carotene, alpha	0.0567 g
Glucose (dextrose)	0.0159 g
Fatty acids, total saturated 14:0	3.4433 g
Zinc, Zn	4.3426 mg
Isoleucine	1.272 g
Fatty acids, total saturated 12:0	0.815 g
Fatty acids, total polyunsaturated	8.7515 g
Leucine	2.2386 g
Vitamin A, IU	906.9057 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.012 g
Folate, DFE	24.4503 g
Tryptophan	0.3317 g
Vitamin C, total ascorbic acid	4.2137 mg
Fatty acids, total saturated 6:0	0.489 g
Tyrosine	0.9317 g
Vitamin B-12	2.2226 g
Vitamin K (phylloquinone)	2.5028 g
Fatty acids, total saturated	40.8712 g
Histidine	1.039 g
Fatty acids, total monounsaturated	39.3094 g
Threonine	1.2512 g
Folate, food	24.4503 g
Cryptoxanthin, beta	0.17 g
Vitamin E (alpha-tocopherol)	1.8081 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.033 g
Magnesium, Mg	53.2545 mg
Lysine	2.5092 g
Potassium, K	843.1173 mg
Cystine	0.3508 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	1 teaspoon	18.354	4.5908	0
Garlic	1 tablespoon	12.665	2.8101	0.0425
Oil	2 tablespoons	224.256	0	25.4669
Soy sauce	1 teaspoon	2.809	0.2613	0.0302
Worcestershire sauce	1 teaspoon	4.42	1.1027	0
Cornstarch	1 teaspoon	10.16	2.4339	0.0013
Water	1 teaspoon	0	0	0
eggplant	600	0	0	0
wine	1 teaspoon	0.95	0.0135	0
chicken bouillon granule	0.5 teaspoon	89	0	0.5
prawn	100 g	89	0	0.5
scallion	0	0	0	0
pork	200 g	752	0	70.14
bean paste	1 tablespoon	89	0	0.5