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Vegan Eggplant Stir Fry

Vegan Eggplant Stir Fry


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4 from 2 reviews

  • Author: Jordan Cord
  • Total Time: 40 minutes
  • Yield: 4 1x

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

  1. In a small bowl, whisk together the ingredients for the sauce and set aside.

Stir Fry

  1. Prepare vegetables as described above.
  2. 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.
  3. Cook 5-7 minutes until eggplant starts to soften. Add garlic, onions, bell peppers, and broccoli. Stir to combine and then cover the skillet.
  4. After 5 minutes, remove the lid and add the sauce. Stir until all of the veggies are coated.
  5. 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.
  6. 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