Eggplant Stir Fry with Tempeh
Ingredients
The stir fry
-
3
tablespoons
neutral oil
-
2
large
globe eggplants
-
8
ounces
tempeh
-
1
medium
red onion
-
½
teaspoon
salt
-
½
cup
vegetable broth
The sauce
-
1
tablespoon
sesame oil
-
1
tablespoon
minced ginger
-
1
tablespoon
minced garlic
-
1
tablespoon
rice vinegar
-
¼
cup
reduced sodium soy sauce
-
¼
cup
light brown sugar
-
1
tablespoon
black vinegar
-
1
tablespoon
corn starch
-
1
tablespoon
water
For serving
-
to taste
white rice
-
to taste
fresh basil
Instructions
- Heat a large skillet or Dutch oven over medium-high heat.
- Add the neutral oil and once hot, add the eggplant, tempeh, and red onion, sprinkling with salt.
- Cook for 6-8 minutes until the eggplant starts to brown, stirring as needed.
- Pour in the vegetable broth and continue cooking until the eggplant is softened, another 6-8 minutes.
- Remove the eggplant, tempeh, and onion from the pot and set aside.
- In the same pot, heat the sesame oil and add the minced ginger and garlic, sautéing until golden.
- Deglaze the pot with rice vinegar, stirring to remove any stuck-on pieces.
- Add the soy sauce, brown sugar, and black vinegar, then whisk together the corn starch and water to form a slurry and add it to the pot.
- Return the eggplant mixture to the pot, stir to coat in the sauce, and simmer until the sauce thickens.
- Serve with rice and garnish with fresh basil.
Nutrition Facts (estimated)
Servings
5 servings
Calories
302
Total fat
17g
Total carbohydrates
31g
Total protein
12g
Sodium
704mg
Cholesterol
0mg
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