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Stir-Fried Eggplant and Peppers

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Stir-Fried Eggplant and Peppers
  • Prep Time 20 min
  • Total Time 55 min
  • Servings 4
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Enjoy your dinner with these tasty stir-fried veggies served with rice – perfect for an Asian cuisine that is ready in an hour.

Ingredients

1
medium eggplant
1
medium green bell pepper
1
medium red bell pepper
8
medium mushrooms
2
tablespoons oyster sauce
1
tablespoon sugar
3
tablespoons vegetable oil
2
teaspoons finely chopped garlic
1
teaspoon finely chopped gingerroot
1
teaspoon sesame oil
Hot cooked basmati or other white rice, if desired

Directions

  • 1 Peel eggplant if desired; cut into fourths and remove seeds. Cut eggplant into 2x3/4x1/4-inch strips. Cover with cold water; let stand 30 minutes. Drain; pat dry with paper towels.
  • 2 Cut bell peppers into 1/4-inch strips. Cut mushrooms into 3/8-inch slices. Mix oyster sauce and sugar.
  • 3 Heat 10-inch nonstick skillet over medium-high heat. Add vegetable oil; rotate skillet to coat side. Add eggplant, garlic and gingerroot; stir-fry 1 minute. Add bell peppers and mushrooms; stir-fry 2 minutes. Add oyster sauce mixture and sesame oil; cook and stir 1 minute. Serve with rice.
Tips  

Store unpeeled gingerroot tightly sealed in a plastic bag in the vegetable drawer of the refrigerator for up to 3 weeks.

Basmati rice is a real treat if you've never tried it. It has a heady, nutty aroma and flavor unmatched in any other variety of rice. The grains cook up very fluffy and stay separate.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
170
(
Calories from Fat
110
)
Daily Value
Total Fat
12g
(
Saturated Fat
2g
)
Cholesterol
0mg
Sodium
60mg
Total Carbohydrate
19g
(
Dietary Fiber
5g
)
Protein
3g
Daily Value*:
Iron
6%
6%
Exchanges:
4 Vegetable; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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