Incredible Eggplant Stir Fry (Print)

A colorful vegetable medley featuring tender eggplant, crisp bell peppers, and broccoli in a savory Asian-inspired sauce.

# Ingredients:

→ Vegetables

01 - 1 large eggplant, diced
02 - 1 red bell pepper, sliced
03 - 1 green bell pepper, sliced
04 - 1 cup broccoli florets

→ Aromatics

05 - 3 cloves garlic, minced
06 - 1 tablespoon fresh ginger, minced

→ Sauces & Seasonings

07 - 3 tablespoons soy sauce (or tamari for gluten-free)
08 - 1 tablespoon sesame oil
09 - 2 tablespoons rice vinegar
10 - 1 teaspoon sugar (optional)
11 - Salt and pepper, to taste

→ Oils

12 - 2 tablespoons vegetable oil

→ Garnish

13 - Sesame seeds (optional)
14 - Green onions, chopped (optional)

# Directions:

01 - Chop the eggplant, bell peppers, and broccoli into bite-sized pieces for even cooking.
02 - In a large skillet or wok, heat the vegetable oil over medium-high heat until shimmering.
03 - Add minced garlic and ginger to the hot oil. Sauté for 1-2 minutes until fragrant, being careful not to burn.
04 - Add the diced eggplant to the pan and cook for about 5 minutes, stirring occasionally until slightly tender.
05 - Incorporate the sliced bell peppers and broccoli florets. Stir-fry for another 3-4 minutes until vegetables are tender-crisp.
06 - Pour in the soy sauce, sesame oil, rice vinegar, and optional sugar. Toss thoroughly to coat all vegetables evenly.
07 - Adjust seasoning with salt and pepper to taste.
08 - Remove from heat and sprinkle with sesame seeds and chopped green onions if desired.
09 - Transfer to a serving dish and enjoy immediately while hot for optimal flavor and texture.

# Notes:

01 - This stir fry can be served over steamed rice or noodles for a complete meal.
02 - For best results, have all ingredients prepped before beginning to cook as the process moves quickly.

Back