Description
This vegan, eggplant stir-fry is better than takeout and contains half the calories!
Ingredients
Scale
For the Stir Fry
- 1 medium eggplant, cubed
- 3-4 Tablespoons olive oil
- 3 cloves garlic, minced
- 1 medium onion, sliced
- 3 green onions, chopped
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 1/2 cups broccoli
- 1/4 cup water
For the Sauce
- 1/2 cup tamari or soy sauce
- 1/4 cup water
- 2 Tablespoons honey or agave
- 2 teaspoons chili garlic sauce or sriracha
- 2 teaspoons cornstarch or flour
Instructions
Sauce
- In a small bowl, whisk together the ingredients for the sauce and set aside.
Stir Fry
- Prepare vegetables as described above.
- Heat oil in a large skillet to medium. Add eggplant cubes and stir to coat with oil. Cook for 3 minutes, then decrease the heat to medium-low, carefully add 1/4 cup of water and cover the pan.
- Cook 5-7 minutes until eggplant starts to soften. Add garlic, onions, bell peppers, and broccoli. Stir to combine and then cover the skillet.
- After 5 minutes, remove the lid and add the sauce. Stir until all of the veggies are coated.
- Increase the heat to medium high and continue cooking until the sauce thickens and the veggies are cooked to your desired tenderness – about 5 to 7 minutes.
- I recommend serving it over rice, but that's up to you!
- Prep Time: 10 mins
- Cook Time: 30 mins
Nutrition
- Calories: 215
- Sugar: 15.9 g
- Sodium: 1662 mg
- Fat: 10.8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 9.3 g
- Trans Fat: 0 g
- Carbohydrates: 27.3 g
- Fiber: 6.6 g
- Protein: 6 g
- Cholesterol: 0 g