Spicy Eggplant Recipe Pf Chang

Listing Results Spicy Eggplant Recipe Pf Chang

nutrition data for p.f. chang's stir-fried spicy eggplant 117 calories, 2 grams fat, 24 grams carbohydrates, 3 grams protein per serving. …

Rating: 5/5(16)
Total Time: 15 minsServings: 2Calories: 117 per serving

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1 lb eggplant, peeled and cut into 1-inch cubes 1 tablespoon lowfat margarine 1 teaspoon minced garlic 2 green onions, sliced 1 tablespoon cornstarch 2 tablespoons water …

Servings: 4Total Time: 40 minsCategory: One Dish MealCalories: 68 per serving1. Make the spicy sauce by whisking together the oyster sauce, soy sauce, water, vinegar, sugar substitute and sambal oelek chili paste. Set aside until ready to use.
2. Preheat the oven to 400°F.
3. Place the eggplant cubes on a baking sheet that has been sprayed with cooking spray. (I prefer to line the sheet with Reynolds non-stick foil.) Bake for about 20 minutes, until thoroughly cooked.
4. Melt the margarine in a large skillet or wok. Stir-fry the garlic and green onions until the garlic is soft. Add the sauce and let the mixture simmer for 2 minutes.

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Chinese Eggplant with Spicy Pork is a quick and easy, less than 30 minute, LOW CARB recipe that is WAY better than Chinese take out. …

Ratings: 2Category: MainsCuisine: ChineseTotal Time: 30 mins1. Marinate the pork- mix the pork with , garlic, ginger, white pepper, sugar or sugar alternative (hold for LOW CARB) 1 tsp of light soy sauce, 1 tsp of dark soy sauce and and set aside.
2. Make the sauce- in a small bowl mix together 1 tablespoon light soy sauce, 1 tablespoon dark soy sauce and garlic chili sauce and set aside
3. Cut up the eggplant into 2 inch long cubes
4. Put 2 tablespoon of oil in wok. Stir fry the marinated pork for about 2-3 minutes until browned.

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Set the eggplant aside. Add 1 more tablespoon oil to the skillet, and over medium heat, add the garlic and ginger, stirring for 2 minutes. Turn …

Rating: 4.9/5(170)
Calories: 323 per servingCategory: Main1. Cut eggplant into 1/2 inch thick half-moons or into bite-sized pieces ( see photos). Place in a big bowl covered with water and stir in 2 teaspoons salt. Cover with a plate and let stand 20-30 minutes.
2. In the meantime, chop the garlic and ginger and make the Szechuan Sauce.
3. To make the Szechuan Sauce: Toast the Szechuan peppercorns in a dry skillet over medium heat for 1-2 minutes. Crush. Place these along with the remaining ingredients ( soy, chili paste, sesame oil, rice vinegar, Chinese cooking wine, sugar, and five spice) in a small bowl and whisk. Set by the stove.
4. Drain and rinse the eggplant and pat dry with a towel. Toss with the corn starch.

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1 (1 1/2 pound) eggplant ¼ cup soy sauce ¼ cup chicken stock 2 tablespoons oyster sauce (Optional) 1 teaspoon chili sauce 1 teaspoon white sugar ½ teaspoon ground black pepper ¼ cup water 1 tablespoon cornstarch …

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Eggplant Parmesan Casserole at Low Carb Yum. 2. Moussaka at Ditch The Carbs. 3. Baked Eggplant Gratin at Joy Filled Eats. 4. Paleo Lasagna at The Nourished Caveman. 5. Crock Pot Beef Casserole at Low

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Drain the eggplant in a colander. Return the Inner pot to the Instant Pot and pour olive oil in it. Press the Saute button on the Instant Pot and set the time to 10 minutes. Add the eggplant back to the Instant Pot, add the …

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Low Carb Eggplant Parmesan Sheet Pan Recipe with Italian Sausage Food Fitness Life Love. marinara sauce, water, ground black pepper, olive oil spray, salt and 7 more.

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Mix the pork rinds, cheese, and seasoning together in another shallow bowl. Ready a small sheet pan. Procedure: Pick up a round with a fork and flip it back and forth in the egg until completely covered. Pick up with a fork and let the

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Slice eggplant into thin ¼ inch slices. Should make about 24 slices. Mix oil and spices. Toss in …

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Sprinkle and rub some salt on those cubes. Mix the liquid coconut aminos, rice vinegar, sherry, brown sugar, corn starch, water, and chili paste together in a small bowl. Set aside. Heat a large skillet over medium heat. Add …

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