Eggplant Stir Fry

Welcome to a culinary adventure that celebrates the vibrant and delicious flavors of a plant-based diet! Our Smokin' Sweet & Savory Eggplant Stir Fry is not just a dish; it's a delightful experience that captures the essence of fresh ingredients and bold flavors. This stir fry showcases eggplant as the star ingredient, complemented by a medley of colorful vegetables and aromatic spices. Whether you are a seasoned vegetarian or a curious meat-eater, this dish is sure to impress with its balanced taste and inviting presentation.

Embark on a culinary adventure with our Smokin' Sweet & Savory Eggplant Stir Fry, a vibrant plant-based dish that's perfect for all dietary preferences. Featuring tender eggplant and a medley of colorful vegetables, this stir fry is packed with flavor and health benefits. With aromatic garlic and ginger, plus a delicious sauce that strikes a perfect sweet-savory balance, this dish is a delightful addition to your meal rotation. Dive into the joy of cooking with fresh ingredients and enjoy a nutritious feast that's sure to impress.

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Ingredients

2 medium-sized eggplants, cut into bite-sized cubes

1 red bell pepper, sliced into thin strips

1 yellow bell pepper, sliced into thin strips

1 cup sugar snap peas, trimmed

4 cloves garlic, minced

1 inch ginger, grated

3 tablespoons soy sauce

2 tablespoons oyster sauce (or a vegetarian alternative)

1 tablespoon sesame oil

1 tablespoon olive oil

1 tablespoon rice vinegar

1 tablespoon brown sugar

1 teaspoon red pepper flakes (adjust to taste)

2 green onions, chopped (for garnish)

Sesame seeds (for garnish)

Instructions

Prepare the Eggplant: Place the cubed eggplant in a colander, sprinkle with salt, and let it sit for about 30 minutes to draw out excess moisture. Rinse and pat dry with paper towels. This step helps to reduce bitterness and allows the eggplant to absorb flavors better.

Make the Sauce: In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, rice vinegar, brown sugar, and red pepper flakes. Set aside.

Stir Fry Vegetables: Heat olive oil in a large non-stick skillet or wok over medium-high heat. Add the minced garlic and grated ginger; sauté for about 30 seconds until fragrant.

Add Eggplant: Add the eggplant cubes to the skillet. Stir-fry for 5-7 minutes until they begin to soften and turn golden brown.

Add Other Vegetables: Mix in the sliced red and yellow bell peppers along with the sugar snap peas. Continue to stir-fry for an additional 3-4 minutes until the vegetables are tender-crisp.

Combine with Sauce: Pour the sauce mixture over the stir-fried vegetables, tossing everything to coat evenly. Cook for another 2-3 minutes, allowing the sauce to thicken slightly and coat the veggies.

Garnish and Serve: Remove from heat, garnish with chopped green onions and sesame seeds. Serve hot, either over steamed rice or as a delightful side dish.

Prep Time, Total Time, Servings: 30 minutes | 20 minutes | 4 servings