Eggplant veggie stir-fry

Enjoy a delicious and healthy Eggplant Veggie Stir-Fry with vibrant flavors of orange zest, soy sauce, and ginger. This easy-to-make dish features nutrient-packed eggplant, carrots, red peppers, garlic, cashews, and sesame seeds, served over a bed of fluffy white rice. Perfect for a quick weeknight dinner or a stylish vegan meal option!

  • 16 Apr 2025
  • Cook time 20 min
  • Prep time 10 min
  • 6 Servings
  • 19 Ingredients

Eggplant veggie stir-fry

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.

Ingredients:

3 cups white rice
560g
3 tsp orange zest
6g
1/4 cup orange juice
60g
3 tbsp soy sauce
55g
1 tbsp vinegar
15g
1 tbsp honey
20g
1/4 tsp red pepper (spice)
0.08g
2 tbsp olive oil
27g
2 tsp cornstarch
5g
2 tbsp olive oil
27g
2 carrots
140g
2 red peppers
240g
1 eggplant
460g
2 garlic cloves
6g
1.50 tsp ginger
2.70g
3/4 cup cashew
100g
1 cup onion
100g
1 dash salt
0.40g
1.50 tbsp sesame seeds
14g

Instructions:

1. Cook the Rice:
- 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.
2. Prepare the Sauce:
- 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.
3. Stir-Fry the Vegetables:
- 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.
4. Cook the Eggplant:
- 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.
5. Add Aromatics and Cashews:
- 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.
6. Combine and Simmer:
- 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.
7. Thicken the Sauce:
- Stir the cornstarch slurry well and add it to the skillet.
- Cook for another 1-2 minutes, stirring constantly, until the sauce has thickened.
8. Serve:
- Divide the cooked rice among the plates.
- Top with the eggplant veggie stir-fry mixture.
- Sprinkle each serving with the sesame seeds.

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.

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.

Nutrition Facts
Serving Size310 grams
Energy
Calories 520kcal26%
Protein
Protein 12g8%
Carbohydrates
Carbohydrates 100g27%
Fiber 6g17%
Sugar 11g11%
Fat
Fat 20g23%
Saturated 3.28g11%
Cholesterol 0.00mg-
Vitamins
Vitamin A 260ug29%
Choline 30mg5%
Vitamin B1 0.67mg56%
Vitamin B2 0.18mg14%
Vitamin B3 6mg35%
Vitamin B6 0.47mg28%
Vitamin B9 280ug69%
Vitamin B12 0.00ug0%
Vitamin C 60mg65%
Vitamin E 1.34mg9%
Vitamin K 14ug12%
Minerals
Calcium, Ca 60mg5%
Copper, Cu 0.71mg79%
Iron, Fe 6mg54%
Magnesium, Mg 100mg25%
Phosphorus, P 270mg21%
Potassium, K 650mg19%
Selenium, Se 18ug32%
Sodium, Na 550mg37%
Zinc, Zn 2.55mg23%
Water
Water 170g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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