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–+ servings

Japanese Eggplant Stir-Fry

A delicious and healthy stir-fry featuring tender Japanese eggplant, bell peppers, and a savory sauce, perfect as a side dish or a main course.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Japanese
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 2 medium Japanese eggplants sliced into thin rounds
  • 1 medium red bell pepper sliced
  • 1 medium green bell pepper sliced
  • 2 cloves garlic minced
  • 1 inch ginger grated
Sauce
  • 3 tablespoons soy sauce
  • 1 tablespoon mirin
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar
Garnish
  • 2 tablespoons sesame seeds toasted
  • 2 scallions sliced

Method
 

Prepare the Vegetables
  1. Slice the Japanese eggplants and bell peppers. Mince the garlic and grate the ginger.
Make the Sauce
  1. In a small bowl, mix together the soy sauce, mirin, sesame oil, and sugar until well combined.
Stir-Fry
  1. Heat a wok over medium-high heat and add a splash of oil. Add the garlic and ginger, stir-frying for about 30 seconds until fragrant.
  2. Add the sliced eggplant and bell peppers to the wok. Stir-fry for 5-7 minutes until the vegetables are tender.
  3. Pour the sauce over the vegetables and stir well to coat. Cook for an additional 2 minutes.
Serve
  1. Remove from heat and garnish with toasted sesame seeds and sliced scallions. Serve hot.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 10gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 600mgPotassium: 400mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 40mgIron: 1mg

Notes

For a spicier version, add sliced chili peppers during the stir-frying process.

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