Eggplant Stir Fry

Welcome to the vibrant world of Eggplant Extravaganza Stir Fry—a dish that not only tantalizes your taste buds but also brings a splash of color and nutrition to your table. This stir fry is a delightful blend of tender eggplant, crisp bell peppers, and aromatic spices, creating a meal that is both satisfying and wholesome. Whether you are a vegetarian looking for a hearty main dish or simply an eggplant enthusiast, this recipe will elevate your culinary repertoire.

Embark on a culinary adventure with the Eggplant Extravaganza Stir Fry! This vibrant dish features tender eggplant, crisp bell peppers, and aromatic spices, making it a nutritious and satisfying meal. Perfect for vegetarians or anyone who loves eggplant, this recipe showcases the vegetable's versatility and health benefits, packed with vitamins, minerals, and antioxidants. Discover how to prepare this colorful stir fry and explore endless customization options for a delightful dining experience. Enjoy the flavors while nourishing your body!

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Ingredients

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

1 red bell pepper, sliced into thin strips

1 yellow bell pepper, sliced into thin strips

1 medium onion, thinly sliced

3 cloves garlic, minced

1-inch piece of ginger, minced

2 tablespoons soy sauce

1 tablespoon oyster sauce (or vegetarian alternative)

1 tablespoon sesame oil

1 teaspoon chili paste (adjust to taste)

1 tablespoon vegetable oil (for frying)

2 green onions, chopped (for garnish)

Cooked jasmine rice or noodles (for serving)

Instructions

Prepare the Eggplant: Place the diced eggplant in a colander, sprinkle with salt, and let it sit for about 20 minutes. This process helps to draw out excess moisture and bitterness. Rinse and pat dry with a paper towel.

Heat the Oil: In a large wok or frying pan, heat the vegetable oil over medium-high heat until shimmering.

Cook the Eggplant: Add the cubed eggplant to the wok and stir-fry for about 5-7 minutes, or until they become tender and slightly golden. Remove the eggplant from the pan and set aside.

Sauté the Aromatics: In the same wok, lower the heat slightly and add the minced garlic and ginger. Sauté for about 30 seconds until fragrant.

Add the Veggies: Add the sliced onion and the bell peppers to the wok. Stir-fry for another 3-5 minutes, or until the vegetables are tender but still crisp.

Combine Everything: Return the cooked eggplant to the wok. Pour in the soy sauce, oyster sauce, sesame oil, and chili paste. Stir well to combine all the ingredients and ensure that the flavors meld for about 2 minutes.

Garnish and Serve: Remove the wok from the heat. Garnish the stir fry with chopped green onions. Serve the eggplant stir fry over jasmine rice or noodles for a hearty, delicious meal.

Prep Time, Total Time, Servings: 10 mins | 30 mins | 4 servings