4 Chinese eggplant
1 chopped onion
2 tablespoons of sesame oil
1.5 to 2 tablespoons of crushed/chopped garlic
1 tablespoon of crushed/chopped ginger
2 tablespoons of molasses
4 to 5 tablespoons of reduced sodium soysauce/tamari (gluten free)
1 tsp of black pepper
3 tablespoons of lemon juice
3 tablespoons of rice wine vinegar
1 tablespoon of sambal olek
2 tablespoons of sriracha
4 to 5 tsp of coconut palm sugar or maple sugar
0.5 tablespoon of sesame seeds
4 chopped green onions
1-2 tsp of red chilli flakes
4) Add a cup of water to eggplant and reduce heat. Cover and cook until eggplant is ready.
7) Saute until onion is golden brown.
9) Add to sauteed onion in wok once mixed together and cook on med/low for a few mins.
13) Serve with brown rice, quinoa or zoodles.
Calories per serving: 123, Fat: 4g, Carbs: 22g, Fiber: 3g, Protein: 3g, Sugar: 13g, Sodium: 755mg