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Eggplant with Garlic Sauce
- 3 tablespoons canola oil
- 4 Chinese eggplants, halved lengthwise and cut into 1 inch half moons
- 1 cup water
- 1 tablespoon crushed red pepper flakes
- 3 tablespoons garlic powder
- 5 teaspoons white sugar
- 1 teaspoon cornstarch
- 2 tablespoons light soy sauce
- 2 tablespoons oyster sauce
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|Serving Size 1/6 of a recipe|
|Amount Per Serving|
|Total Fat 8g|
|Saturated Fat 0.7g|
|Total Carbohydrate 29.2g|
|Dietary Fiber 13.2g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|