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VEGAN CHINESE EGGPLANT STIR-FRY
Cuisine
Chinese
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Servings
4
Equipment
Large skillet or wok
Mixing bowl
Ingredients
2
Chinese eggplants
cut into bite-sized pieces
1
red bell pepper
sliced
1
yellow onion
sliced
4
cloves
of garlic
minced
2
tablespoons
of vegetable oil
2
tablespoons
of soy sauce
2
tablespoons
of hoisin sauce
1
tablespoon
of cornstarch
1
tablespoon
of water
Salt and pepper to taste
Optional: sliced green onions for garnish
Instructions
In a mixing bowl,
whisk
together soy sauce, hoisin sauce, cornstarch, water, and a pinch of salt and pepper. Set aside.
Heat vegetable oil in a Large
skillet
or wok over medium-high heat.
Add minced garlic to the skillet and stir-fry for 30 seconds until fragrant.
Add sliced onion and bell pepper to the skillet and stir-fry for 3-4 minutes until tender.
Add the eggplant to the skillet and stir-fry for 5-7 minutes until tender.
Pour the sauce over the eggplant and stir-fry for an additional 2-3 minutes until the sauce thickens and coats the vegetables.
Taste and adjust seasoning as needed.
Garnish with sliced green onions, if desired.
Serve hot with rice or noodles.
Notes
NUTRITIONAL FACTS:
Calories: 175 | Total Fat: 8g | Total Carbohydrates: 25g | Dietary Fiber: 8g | Protein: 4g