Eggplant veggie stir-fry
This eggplant veggie stir-fry combines vibrant vegetables, zesty orange flavors, and a hint of spice for a quick and nutritious meal. Featuring a delightful mix of textures from cashews and sesame seeds, it's an easy weeknight dish.
Cook time 20 min
Prep time 10 min
Ingredients:
3 cups white rice3 tsp orange zest
1/4 cup orange juice
3 tbsp soy sauce
1 tbsp vinegar
1 tbsp honey
1/4 tsp red pepper (spice)
2 tbsp olive oil
2 tsp cornstarch
2 tbsp olive oil
2 carrots
2 red peppers
1 eggplant
2 garlic cloves
1.50 tsp ginger
3/4 cup cashew
1 cup onion
1 dash salt
1.50 tbsp sesame seeds
Eggplant veggie stir-fry is a delicious and healthy dish that combines the vibrant flavors of fresh vegetables, zesty orange, and savory soy sauce with a hint of spice. Perfect for a quick weeknight meal, this recipe is both satisfying and nutritious. With a medley of colorful vegetables and a delightful mixture of textures from cashews and sesame seeds, this stir-fry is sure to become a favorite.
Instructions:
- Rinse the 3 cups of white rice under cold water until the water runs clear.
- In a medium pot, add the rice and 6 cups of water.
- Bring the water to a boil, then reduce the heat to low.
- Cover the pot and simmer for about 18-20 minutes, or until the rice is tender and all the water is absorbed.
- Fluff the rice with a fork and set aside.
- In a small bowl, combine 3 tsp orange zest, 1/4 cup orange juice, 3 tbsp soy sauce, 1 tbsp vinegar, 1 tbsp honey, and 1/4 tsp red pepper flakes. Stir well.
- In another small bowl, mix 2 tsp of cornstarch with 2 tbsp water to create a slurry. Set aside.
- Heat 2 tbsp of olive oil in a large skillet or wok over medium-high heat.
- Add the sliced onions and cook for about 2-3 minutes until they begin to soften.
- Add the sliced carrots and cook for another 3-4 minutes, stirring frequently.
- Add the sliced red bell peppers and cook for an additional 2-3 minutes, until the vegetables are tender-crisp.
- In the same skillet, add the remaining 2 tbsp of olive oil.
- Add the cubed eggplant and cook for about 5-7 minutes, stirring occasionally, until the eggplant is softened and slightly browned.
- Add the minced garlic and ginger to the skillet with the eggplant. Stir well and cook for about 1 minute until fragrant.
- Add the 3/4 cup cashews and a dash of salt. Stir to combine.
- Return the cooked vegetables to the skillet with the eggplant mixture.
- Pour the prepared sauce over the vegetables.
- Stir well and let the mixture simmer for about 2-3 minutes.
- Stir the cornstarch slurry well and add it to the skillet.
- Cook for another 1-2 minutes, stirring constantly, until the sauce has thickened.
- Divide the cooked rice among the plates.
- Top with the eggplant veggie stir-fry mixture.
- Sprinkle each serving with the sesame seeds.
This Eggplant veggie stir-fry is a perfect example of how simple ingredients can come together to create a flavorful and wholesome meal. By following the steps outlined and the tips provided, you'll have a delicious dish that's not only packed with nutrients but also bursting with taste. Serve it over a bed of white rice and enjoy a delightful, home-cooked meal with your family or friends.
Eggplant veggie stir-fry FAQ:
While the recipe calls for white rice, you can substitute it with brown rice, jasmine rice, or quinoa. Just adjust the cooking time according to the type of rice used; brown rice generally takes longer.
The eggplant is properly cooked when it becomes soft and slightly browned, which typically takes about 5-7 minutes of cooking in the skillet. It should be tender but not mushy.
Yes, to make the stir-fry gluten-free, use a gluten-free soy sauce, such as tamari, instead of regular soy sauce. Ensure all other ingredients are also gluten-free.
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet or microwave until heated through before serving.
If you'd like to replace cashews, you can use other nuts like peanuts or almonds, or seeds such as sunflower or pumpkin seeds for a similar crunch.
Cooking Tips:
- Cut the vegetables into uniform sizes to ensure even cooking.
- To avoid sogginess, cook the vegetables on high heat and keep them slightly crunchy.
- Use fresh ginger and garlic for the best flavor.
- If you prefer a thicker sauce, add a bit more cornstarch mixed with water.
- Toast the sesame seeds in a dry pan before adding them to the stir-fry for an enhanced nutty flavor.
- For a more protein-rich meal, you can add tofu or your choice of meat.
Nutrition Facts
6 ServingsCalories 520kcal
Protein 12g
Carbohydrates 100g
Fiber 6g
Sugar 11g
Fat 20g
More recipes
Asian-style avocado with garlic and ginger
Creamy avocado infused with garlic, ginger, and soy sauce.
05 May 2026Ham and cheddar quesadilla
Enjoy quick ham and cheddar quesadillas, perfect for any meal.
05 May 2026Peanut noodle bowl with honey and vinegar
A tasty Peanut Noodle Bowl with creamy peanut sauce and garlic.
05 May 2026Thai butterfly chicken curry
A comforting Thai butterfly chicken curry with coconut milk and sweet potatoes.
05 May 2026Roast lemon chicken in brown paper
Juicy roast lemon chicken with crispy skin in brown paper.
05 May 2026