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Hungry Girl Today: 3.19.13
CHEW THE RIGHT THING


BITE IT!



HG's Awesome Eggplant Stir-Fry

Egg-cellent!
"HG, why does a simple veggie stir-fry need a guilt-free makeover?" Oh, sweet reader, how we wish this were a world in which restaurant folks did not feel the need to smother innocent veggies in oil. Until our wish comes true, you need our lightened-up swap!

Ingredients:
1 tsp. cornstarch
1 tbsp. reduced-sodium/lite soy sauce
2 tsp. sweet Asian chili sauce
1 no-calorie sweetener packet (like Splenda or Truvia)
1/2 tsp. sesame oil
1/4 tsp. crushed red pepper flakes
4 cups peeled eggplant cut into 1" cubes (Chinese or Japanese eggplant, if available)
1 tsp. minced garlic
3 tbsp. chopped scallions, or more for garnish

Directions:
To make the sauce, in a small bowl, combine cornstarch with 1/4 cup cold water, and stir to dissolve. Add soy sauce, chili sauce, sweetener, sesame oil, and red pepper flakes. Mix well.

Bring a wok (or large skillet) sprayed with nonstick spray to medium-high heat. Cook and stir eggplant until mostly softened, 8 - 10 minutes.

Add garlic and continue to cook and stir until eggplant is soft and garlic is fragrant, about 2 minutes.

Stir sauce mixture, and add to the wok. Add scallions, and cook and stir until sauce has thickened, about 1 minute. Eat up!

MAKES 1 SERVING

Serving Size: entire recipe
Calories: 162
Fat: 3g
Sodium: 715mg
Carbs: 32.5g
Fiber: 11.5g
Sugars: 14g
Protein: 5g

PointsPlus® value 4*

FiGHT IT!

P.F. Chang's Stir-Fried Eggplant

Egg-regious...
You'd probably never suspect that such a basic veggie-based dish -- without rice or ANY carby item included -- is a bad choice. Look at this menu description from P.F. Chang's: "Chinese eggplant tossed in a spicy vegetarian sauce with chili paste and scallions." Sounds innocent enough, right? So you order it. Although the veggies appear to be drenched in a sugary sauce, you give it a try. Upon sinking your teeth into a piece of eggplant, you're greeted with a deluge of oil. Finally, you take a look at the nutritional info, only to discover that this dish packs over a THOUSAND calories and nearly NINETY fat grams! P.F., it's not that hard to make eggplant taste delicious. You don't need to drown it in fat. We promise. For our recipe, we mimicked the taste of that sauce, and used just the right amount to coat some wok-prepared eggplant (sans the oil-fest). The result is a meatless dish you'll love that loves you back. We suspect that's what you were after all along, weren't you?

Serving Size: 1 order
Calories: 1,010
Fat: 88g
Sodium: 3,350mg
Carbs: 50g
Fiber: 9g
Sugars: n.a.
Protein: 7g

PointsPlus® value 28*




For links in this email, please go to:
http://www.hungry-girl.com/chew/show/2571
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CHEW ON THIS:
Today, March 19th, is National Poultry Day. Good thing we've got a go-to guide for a guilt-free fried-chicken fix... Cluck here (tee-hee)!



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*The PointsPlus® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark. For more info on the new PointsPlus® program, visit weightwatchers.com.

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