Ingredients with Measurements:
- 1 large eggplant, cut into small cubes
- 1 cup of fresh stonecrop leaves, washed and chopped
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 2 cloves of garlic, minced
- 1 tablespoon of ginger, grated
- 2 tablespoons of soy sauce
- 1 tablespoon of cornstarch
- 1 tablespoon of sesame oil
- 1 tablespoon of vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. In a small bowl, mix together soy sauce, cornstarch, and 1/4 cup of water. Set aside.
2. Heat vegetable oil in a wok or large skillet over medium-high heat.
3. Add eggplant and stir-fry for 5-7 minutes until it starts to soften and brown.
4. Add red bell pepper, onion, garlic, and ginger. Stir-fry for another 3-5 minutes until vegetables are tender.
5. Add stonecrop leaves and stir-fry for 1-2 minutes until wilted.
6. Pour in the soy sauce mixture and stir-fry for another 1-2 minutes until the sauce thickens and coats the vegetables.
7. Drizzle sesame oil over the stir-fry and season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 120
Fat: 6g
Carbohydrates: 16g
Protein: 3g
Fiber: 5g
Sodium: 500mg
Substitutions for ingredients:
- Stonecrop leaves can be substituted with spinach or kale.
- Red bell pepper can be substituted with any other color bell pepper.
- Soy sauce can be substituted with tamari or coconut aminos.
- Cornstarch can be substituted with arrowroot powder or potato starch.
- Sesame oil can be substituted with olive oil or coconut oil.
Variations:
- Add tofu or chicken for extra protein.
- Add sliced mushrooms for extra flavor.
- Add chili flakes for a spicy kick.
Tips and tricks:
- Make sure to cut the eggplant into small cubes for even cooking.
- Don't overcrowd the wok or skillet, as this can cause the vegetables to steam instead of stir-fry.
- Use a non-stick wok or skillet to prevent sticking.
- Serve with rice or noodles for a complete meal.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl or on individual plates. Garnish with sesame seeds or chopped green onions.
Garnishes:
Sesame seeds, chopped green onions
Pairings:
Steamed rice, noodles, or quinoa
Suggested side dishes:
Steamed broccoli, roasted sweet potatoes, or a side salad
Troubleshooting advice:
- If the vegetables are sticking to the wok or skillet, add a little more oil.
- If the sauce is too thick, add a little more water.
- If the eggplant is too bitter, sprinkle with salt and let sit for 10 minutes before cooking.
Food safety advice:
Make sure to wash all vegetables thoroughly before cooking.
Food history:
Stonecrop is a succulent plant that has been used for medicinal purposes for centuries. It is also known as sedum and is native to Europe and Asia.
Flavor profiles:
Savory, slightly sweet, and nutty
Serving suggestions:
Serve hot as a main dish or as a side dish.
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