Chinese Hoisin Eggplant Stir-fry

Ingredients

• 2 Japanese eggplants long unpeeled, about 5 cups, sliced into thin wedges
• 4 tablespoons cornstarch
• 3 tablespoons cooking oil
• 1 red chili sliced optional
• 1 green chili sliced, optional
• sesame seeds optional garnish
• 3 tablespoons hoisin sauce
• 1 tablespoon Chinese cooking wine
• 1 teaspoon sesame oil
• 1/2 tablespoon soy sauce
• 1/2 tablespoon minced garlic
• 2 Japanese eggplants Long, about 5 cups, sliced into thin wedges
• 4 tablespoons cornstarch
• 3 tablespoons cooking oil
• 1 red chili sliced, optional
• 1 green chili sliced, optional
• sesame seeds optional garnish
• 3 tablespoons hoisin sauce
• 1 tablespoon Chinese cooking wine
• 1 teaspoon sesame oil
• 1/2 tablespoon soy sauce
• 1/2 tablespoon garlic minced

Nutrition

• Calories : 480 calories
• Carbohydrate : 57 grams
• Fat : 26 grams
• Fiber : 16 grams
• Protein : 7 grams
• SaturatedFat : 2.5 grams
• Sodium : 630 milligrams
• Sugar : 17 grams