Sweet and Spicy Szechuan Eggplant
Minutes Prep time: 25
Minutes Total time: 25
Servings: 8
Difficulty: easy
Minutes Prep time: 25
Minutes Total time: 25
Servings: 8
Difficulty: easy
3 tablespoons vegetable oil
1 large eggplant, peeled if desired, cut into 1-inch pieces (1 large = 6 cups)
1 cup matchstick cut carrots
1 can (8 oz each) La Choy® Sliced Water Chestnuts, drained
1/3 cup La Choy® Original Stir Fry Sauce-Marinade
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 cup chopped green onions
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 11 mg | 1% |
Carbohydrate | 11 g | 4% |
Cholesterol | 0 | |
Total Fat | 5 g | 8% |
Iron | 1 mg | 3% |
Calories | 95 kcal | 5% |
Sodium | 197 mg | 8% |
Protein | 1 g | 2% |
Saturated Fat | 1 g | 4% |
Sugars | 5 g | 1% |
Vitamin C | 2 mg | 4% |
Heat oil in large nonstick skillet over medium-high heat. Add eggplant; cook 10 minutes or until tender, stirring occasionally. Add carrots, water chestnuts, stir fry sauce, salt and pepper flakes to skillet. Reduce heat to medium-low; cook 3 minutes or until hot. Sprinkle with green onions.
Sweet and Spicy Szechuan Eggplant