Omnivore's Cookbook · by Maggie Zhu
Chinese Eggplant and Green Bean Stir Fry
NUTRITION · PER SERVING35M COOK
CAL 19%·PRO 11%
CARBS 32G34% OF CAL
8G FIBER0G ADDED0G INTRINSIC9G OTHER14G TOTAL SUGAR
FAT 29G69% OF CAL
4G SAT25G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Silky eggplant and crisp green beans in a savory garlic sauce. Restaurant-quality and aromatic, pairs perfectly with steamed rice.
sidechinesestir fry🍜 wokdairy free
View the full recipe on Omnivore's Cookbook →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 Chinese eggplant ((about 1/2 lb))
- 1/4 cup chicken stock
- 1 1/2 tablespoons light soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon Shaoxing wine
- 2 teaspoons sugar
- 2 teaspoons cornstarch
- 4 tablespoons vegetable oil
- 1/2 lb green beans (, tough ends removed)
- 3 cloves garlic (, sliced)
- 2 scallions (, sliced, white and green parts divided)
- 2 dried Chinese chili pepper (, halved and seeds removed)
At a glance
PER SERVING · TIME 35M
CAL 19%·PRO 11%
CARBS 32G34% OF CAL
8G FIBER0G ADDED0G INTRINSIC9G OTHER14G TOTAL SUGAR
FAT 29G69% OF CAL
4G SAT25G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 794mg
- Total sugar
- 14g
- Added sugar
- ≥5g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 878mg
- Calcium
- 67mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 794MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.