Braised Eggplant with Rice Noodle in Spicy Garlic Sauce
What You Will Need
Ingredients
- Eggplant 300 g (cut into strips)
- Minced pork 160 g
- Fresh mushroom 40 g (diced)
- Bean sprout 40 g
- Green onion 20 g (diced)
- Rice noodle 200 g (uncooked)
- Water 350 mL
Seasoning
- Lee Kum Kee Sauce for Spicy Garlic Egg-plant 1 pack
Made with
Lee Kum Kee products
How to make it
Blanch the rice noodle, drain and set aside. Sauté eggplant with 1 tbsp oil until golden brown. Take out for further use.
Sauté minced pork with 1 tbsp oil until cooked, add other ingredients, marinade and water (except rice noodle).
Once the ingredients are cooked, add rice noodle until the sauce has reduced. Ready to serve.
Dietitian’s Advice: Eggplant absorbs oil or sauce very easily. It is recommended to use only 1/2 tbsp oil to sauté quickly or steam the eggplant to reduce calorie intake.
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