Eggplant Stir Fry

Ingredients - Serves 4

• Toasted sesame seeds - 1 tablespoon (for garnish)
• Green onions - 2, chopped (for garnish)
• Salt and pepper - To taste
• Vegetable oil - 2 tablespoons
• Water - 1/4 cup
• Cornstarch - 1 tablespoon
• Honey - 1 tablespoon
• Rice vinegar - 1 tablespoon
• Sesame oil - 1 tablespoon
• Soy sauce - 3 tablespoons
• Ginger - 1 tablespoon, grated
• Garlic - 3 cloves, minced
• Onion - 1, sliced
• Bell peppers - 2, sliced
• Eggplant - 1 large, cubed

Let's Get Started

1. In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, cornstarch, and water to make the sauce. Set aside.
2. Heat vegetable oil in a large skillet or wok over medium-high heat.
3. Add eggplant and cook for 5 minutes, until slightly softened.
4. Add bell peppers, onion, garlic, and ginger to the skillet. Stir fry for another 5 minutes, until vegetables are tender-crisp.
5. Pour the sauce over the vegetables and stir well to coat.
6. Cook for an additional 2-3 minutes, until the sauce thickens and coats the vegetables.
7. Season with salt and pepper to taste.
8. Garnish with chopped green onions and toasted sesame seeds.
9. Serve hot with steamed rice or noodles.

Dietary Info

• Dish Type: Main Course
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Calories: 250
• Fat: 8g
• Carbs: 40g
• Protein: 6g
• Sodium: 500mg
• Sugar: 10g