Thai Fried Cabbage and Eggplant
Thai Fried Cabbage and Eggplant is a gluten free, dairy free, and pescatarian side dish. One serving contains 108 calories, 3g of protein, and 4g of fat. For 73 cents per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 4. 30 people have made this recipe and would make it again. This recipe is typical of Asian cuisine. It is brought to you by My Gourmet Connection. A mixture of scallions, lime juice, garlic, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 58%, this dish is pretty good. Stir-Fried Quinoa with Eggplant and Cabbage, Vegan: Fried Eggplant Sandwich with Eggplant Mayo, and Cabbage Thoran (Kerala Style Stir-Fried Cabbage) are very similar to this recipe.
Servings: 4
Ingredients:
6 cups finely shredded cabbage
4 cups chopped eggplant
1/2 tablespoon fish sauce
3 cloves garlic, chopped
2 tablespoons lime juice
1 tablespoon oil
3 scallions, sliced
1/2 tablespoon soy sauce
1/2 teaspoon sriracha
1 tablespoon sugar
1 tablespoon sweet chili sauce
1-1/2 tablespoons chiffonade of Thai basil
Equipment:
frying pan
wok
Cooking instruction summary:
Preparation:Heat the oil over medium-high heat in a wok or large pan. Add the scallions and garlic and saute until fragrant, about 1 minute.
Step by step:
1. Heat the oil over medium-high heat in a wok or large pan.
2. Add the scallions and garlic and saute until fragrant, about 1 minute.
Nutrition Information:
covered percent of daily need
