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Vegan Chinese Eggplant

yield: 4 total time: 25 minutes
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Ingredients

  • 3 Chinese eggplants medium, approx. 1lb 5oz or 595g per 3 eggplants
  • 2 teaspoons sea salt
  • 2 tablespoons light soy sauce Chinese
  • 1 teaspoon dark soy sauce
  • 4 teaspoons granulated sugar
  • 2 tablespoons Shaoxing wine
  • 3/4 cup water
  • 1 tablespoon cornstarch
  • 1/4 cup canola oil see notes
  • 6 garlic cloves minced
  • 2 Bird's eye chilies fresh, cut into thin rings
  • 1 tablespoon scallion sliced

Nutrition

  • Calories : 270 calories
  • Carbohydrate : 33 grams
  • Fat : 14 grams
  • Fiber : 13 grams
  • Protein : 5 grams
  • SaturatedFat : 1 grams
  • Sodium : 1720 milligrams
  • Sugar : 13 grams
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