Photo: Claudio Schwarz
Estimated Nutrition (whole recipe, rough)
1079
Calories
72g
Protein
34g
Fat
110g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 eggplant
- boiling water
- 1 lbs turkey breast steak
- 1 tbsp cornstarch
- 2 tbsp soy sauce
- 1 tbsp sherry
- 2 tbsp vegetable oil
- 5 jalapeno pepper
- 1 small garlic clove
- 1 tbsp fresh ginger root
- 1/2 cup chicken stock
- =
Directions
1
Cover eggplant with boiling water; let stand 5 minutes; drain well. Dredge turkey meat in mixture of cornstarch, soy sauce and sherry. Heat pan, add oil and saute hot peppers (jalapeno or other available type) until they turn color. Remove from pan. Saute turkey in the same pan, until done. Add eggplant, garlic, sauteed peppers, ginger and soup stock. Heat thoroughly.
Recipe sourced from
fandom