Chinese Eggplant Stir Fry
Ingredients
The stir fry
-
1
lb
Chinese eggplant
-
3
tbsp
Avocado oil
-
4
cloves
Garlic (minced)
-
½
tbsp
Ginger (grated)
-
½
large
Onion (cut into thin quarter moons)
-
½
large
Bell pepper (cut into thin strips)
The sauce
-
¼
cup
Coconut aminos (or low-sodium soy sauce)
-
1
tbsp
Honey (optional)
-
1
tbsp
Rice vinegar
-
¾
tsp
Sea salt
-
¼
tsp
Black pepper
Optional garnishes
-
½
tsp
Toasted sesame oil
-
3
tbsp
Green onions (sliced)
-
½
tbsp
Sesame seeds
Instructions
- Cut the eggplant into strips by slicing it into circles and then cutting those into strips.
- In a small bowl, whisk together the sauce ingredients: coconut aminos, honey, rice vinegar, salt, and pepper.
- Heat the avocado oil in a large skillet over medium heat. Add the garlic and ginger, and sauté until fragrant.
- Add the eggplant, onions, and bell peppers. Increase the heat to medium-high and stir fry until the eggplant is tender.
- Pour the sauce over the stir fry, stir well, and simmer until the sauce absorbs into the veggies.
- Remove from heat and stir in toasted sesame oil, then top with green onions and sesame seeds if desired.
Nutrition Facts (estimated)
Servings
4
Calories
134
Total fat
8.1g
Total carbohydrates
14.4g
Total protein
2g
Sodium
0mg
Cholesterol
0mg
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