Lovers of spicy food can use chili oil instead of the sesame oil.
- Portion size 4 servings
- Credits : Canadian Living Magazine: September 2010
MethodCut eggplant into 1/2-inch (1 cm) cubes. In bowl, toss eggplant with salt; let stand for 15 minutes. Rinse thoroughly under cold running water; drain in colander, pressing lightly.
Meanwhile, cut tofu into 1/2-inch (1 cm) cubes; set aside.
In wok or large skillet, heat vegetable oil over high heat; add hot pepper flakes. Add beef, garlic, ginger and pepper; stir-fry until beef is lightly browned, about 4 minutes. Add sherry (if using); cook for 1 minute. Add soy sauce and sugar; cook for 1 minute.
Add eggplant; stir-fry for 2 minutes. Add tofu and broth; cook, stirring gently to keep tofu in cubes, until eggplant is tender, about 3 minutes.
Mix cornstarch with 1 tbsp (15 mL) water; stir into sauce. Add green onions; cook for 1 minute. Stir in sesame oil.
Nutritional facts Per serving: about
- Sodium 870 mg
- Protein 19 g
- Calories 284.0
- Total fat 19 g
- Potassium 410 mg
- Cholesterol 34 mg
- Saturated fat 4 g
- Total carbohydrate 13 g
- Iron 19.0
- Folate 15.0
- Calcium 14.0
- Vitamin A 2.0
- Vitamin C 5.0