EGGPLANT BELL PEPPER STIR-FRY RECIPES
EGGPLANT AND BELL PEPPER STIR-FRY | ALLRECIPES
Using typical vegetables you would have on your grocery list and cooking a simple, healthy and quick meal. Serve this eggplant stir-fry over a bed of rice.
Provided by TYNHEIDS
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 4 servings
Number Of Ingredients 10
Steps:
- Mix water and bouillon together in a small bowl until dissolved; set aside.
- Meanwhile, heat oil in a deep, nonstick pan over medium-high heat. Add onion and saute until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
- Add eggplant, bell peppers, and 3 tablespoon hoisin sauce; mix together ensuring all vegetables are thinly coated by the hoisin. If not, add more. Stir-fry until vegetables are tender, about 3 minutes. Add broth and simmer for 5 minutes.
Nutrition Facts : Calories 125.9 calories, CarbohydrateContent 21.2 g, CholesterolContent 0.4 mg, FatContent 4.3 g, FiberContent 6.8 g, ProteinContent 3 g, SaturatedFatContent 0.7 g, SodiumContent 202.1 mg, SugarContent 10.3 g
STIR-FRIED EGGPLANT AND PEPPERS RECIPE - BETTYCROCKER.COM
Enjoy your dinner with these tasty stir-fried veggies served with rice – perfect for an Asian cuisine that is ready in an hour.
Provided by Betty Crocker Kitchens
Total Time 55 minutes
Prep Time 20 minutes
Yield 4
Number Of Ingredients 11
Steps:
- 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.
- Cut bell peppers into 1/4-inch strips. Cut mushrooms into 3/8-inch slices. Mix oyster sauce and sugar.
- 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.
Nutrition Facts : Calories 170 , CarbohydrateContent 19 g, CholesterolContent 0 mg, FatContent 2 , FiberContent 5 g, ProteinContent 3 g, SaturatedFatContent 2 g, ServingSize 1 Serving, SodiumContent 60 mg
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