Ingredients with Measurements:
- 1 large eggplant, sliced into bite-sized pieces
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 2 garlic cloves, minced
- 1 tablespoon ginger, minced
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch
- Salt and pepper to taste
- Optional: chopped scallions for garnish
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. In a small bowl, whisk together soy sauce, honey, rice vinegar, and cornstarch. Set aside.
2. Heat vegetable oil in a wok or large skillet over medium-high heat.
3. Add garlic and ginger and stir-fry for 30 seconds.
4. Add onion and bell pepper and stir-fry for 2-3 minutes until they start to soften.
5. Add eggplant and stir-fry for 5-7 minutes until it is cooked through and slightly browned.
6. Pour the soy sauce mixture over the vegetables and stir-fry for another minute until the sauce thickens and coats the vegetables.
7. Season with salt and pepper to taste.
8. Garnish with chopped scallions if desired.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 120
Fat: 7g
Carbohydrates: 14g
Protein: 2g
Sodium: 425mg
Sugar: 8g
Fiber: 4g
Substitutions for ingredients:
- You can use any color bell pepper you prefer.
- You can substitute honey with maple syrup or agave nectar.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
Variations:
- Add sliced mushrooms for an extra umami flavor.
- Add sliced carrots for a pop of color and sweetness.
- Add sliced chicken or tofu for a protein boost.
Tips and tricks:
- Make sure to slice the eggplant into bite-sized pieces so that it cooks evenly.
- To prevent the eggplant from getting too mushy, do not overcrowd the pan.
- If you prefer a spicier stir-fry, add some red pepper flakes or sriracha sauce.
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 the stir-fry in a large bowl or on individual plates.
Garnishes:
Chopped scallions or sesame seeds.
Pairings:
This dish pairs well with steamed rice or noodles.
Suggested side dishes:
- Steamed broccoli
- Stir-fried green beans
- Cucumber salad
Troubleshooting advice:
- If the eggplant is not cooked through, cover the wok or skillet with a lid and let it steam for a few minutes.
- If the sauce is too thick, add a splash of water or vegetable broth to thin it out.
Food safety advice:
- Make sure to wash all vegetables before slicing and cooking.
- Use separate cutting boards and utensils for raw meat and vegetables to prevent cross-contamination.
Food history:
Stir-frying is a popular cooking technique in Chinese cuisine that involves cooking ingredients quickly over high heat in a wok or skillet.
Flavor profiles:
This dish has a sweet and savory flavor with a hint of tanginess from the rice vinegar.
Serving suggestions:
Serve hot as a main dish or as a side dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A