Eggplant and Bell Pepper Stir-Fry (#1398)

Serves
Ready
2
18
Minutes
Prep
Cook
10
Minutes
8
Minutes
Categories
Stir Fries Chinese Low Fat Vegetarian
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Ingredients

  • 2 tablespoons Vegetable Oil
  • 4 cloves Garlic crushed
  • 1/2 inch Ginger freshly minced
  • 2 Scallions, Spring Or Green Onions sliced, plus extra for serving
  • 1 Dried Red Chiles or as needed
  • 8 oz Eggplant with peel, well washed, and cut into 1/2-inch pieces
  • 1 Green Bell Peppers or any color you like
  • 1 Tbsp Tamari Soy Sauce
  • 1/2 tsp Sesame Oil
  • 1/2 tsp Hot Chili Pepper Oil sichuan, optional
  • 1 pinch Sugar
  • 1 tsp Rice Vinegar
  • 2 tablespoons Cilantro for serving

Directions

  1. In a wok or a large nonstick skillet, heat the oil over medium-high heat until hot.
  2. Add the garlic, ginger and scallions, stirring constantly, and cook for about 40 seconds until very fragrant.
  3. Add the eggplant, stirring often, and cook until the eggplant pieces are soft and browned, about 5 minutes.
  4. Stir in the bell pepper, and cook for another 2 to 3 minutes until the bell peppers start to become soft but still crunchy.
  5. Add the soy sauce, sesame oil, hot chili oil if using, sugar and rice vinegar, and cook for another 1 minute until heated through.
  6. Adjust the seasonings to taste if needed.
  7. Top with fresh cilantro and scallions, and serve warm with rice.
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