Chinese Steamed Eggplant - 1 pt

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* Exported from MasterCook *

 

Chinese Steamed Eggplant - 1 pt

 

Recipe By :Mille Chan's Kosher Chinese Cookbook

Serving Size : 4 Preparation Time :0:00

Categories : Veggie WW

 

Amount Measure Ingredient -- Preparation

Method

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1 medium eggplant -- about 1 pound

Sauce:

2 tablespoons soy sauce

2 teaspoons sugar

2 teaspoons cider vinegar

1 tablespoon oriental sesame oil

1 teaspoon hot chili sauce -- 1 - 2

teaspoons, or to taste

 

Wash the eggplant and remove the stem. Cut into

quarters lengthwise. Arrange the eggplant in one layer

in a deep heatproof dish, such as a glass pie plate.

Place in a bamboo or metal steamer over boiling water

and steam for 15 to 20 minutes or until soft.

 

Remove the eggplant from the seamer and discard the

accumulated liquid. With a fork in each hand,

carefully pull each section of eggplant apart into

thin, lenghtwise strips. Remove any seeds and tough

parts. Chill the eggplant n the refrigerator.

 

When you ae ready to serve, mix the sauce ingredients

and pour over the eggplant.

 

Serves 4.

 

Description:

" 1 pt "

S(Formatted by Chupa Babi):

" 12.01.07 "

Copyright:

" 1990 "

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Per Serving (excluding unknown items): 73 Calories; 4g

Fat (41.1% calories from fat); 2g Protein; 10g

Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 518mg

Sodium. Exchanges: 1 1/2 Vegetable; 1/2 Fat; 0 Other

Carbohydrates.

 

NOTES : Steamed vegetables are healthful. They

sometimes are bland but not if prepared this way. This

is a tasty, cold dish that contrasts the sweetness of

eggplant with the spiciness of the sauce. Best of all,

it is simple to prepare.

 

Nutr. Assoc. : 0 0 0 0 0 1356 2615

 

 

 

 

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