Eggplant and Bell Pepper Stir-Fry Recipe

Name: Eggplant and Bell Pepper Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 4 cloves garlic crushed; 1/2 inch ginger freshly minced; 2 each scallions, spring or green onions sliced, plus extra for serving; 1 each dried red chiles or as needed; 8 ounces eggplant with peel, well washed, and cut into 1/2-inch pieces; 1 each green bell peppers or any color you like; 1 tablespoon soy sauce, tamari; 1/2 teaspoon sesame oil; 1/2 teaspoon hot chili pepper oil sichuan, optional; 1 pinch sugar; 1 teaspoon rice vinegar; 2 tablespoons cilantro for serving

Servings: persons

2 tablespoons vegetable oil
4 cloves garlic crushed
1/2 inch ginger freshly minced
2 each scallions, spring or green onions sliced, plus extra for serving
1 each dried red chiles or as needed
8 ounces eggplant with peel, well washed, and cut into 1/2-inch pieces
1 each green bell peppers or any color you like
1 tablespoon soy sauce, tamari
1/2 teaspoon sesame oil
1/2 teaspoon hot chili pepper oil sichuan, optional
1 pinch sugar
1 teaspoon rice vinegar
2 tablespoons cilantro for serving

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.

229

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 4 cloves garlic crushed, 1/2 inch ginger freshly minced, 2 each scallions, spring or green onions sliced, plus extra for serving, and more.

Yes, Eggplant and Bell Pepper Stir-Fry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant and Bell Pepper Stir-Fry

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