Serving Size: entire recipe

Calories: 162

Fat: 3g
Sat Fat: 0.5g

Sodium: 715mg

Carbs: 32.5g

Fiber: 11.5g

Sugars: 14g

Protein: 5g

PointsPlus® value 4*
SmartPoints® value 2*

"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!

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

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!


*The PointsPlus® and SmartPoints® 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 and SmartPoints® trademark.

SmartPoints® value not what you expected? Click here for more info on how the values are calculated, plus more FAQs about PointsPlus® and SmartPoints® values on our website.
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