Go Back
–+ servings

Japanese Eggplant Stir-Fry

A delicious and healthy stir-fry featuring tender Japanese eggplant, bell peppers, and a savory soy sauce glaze.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 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 yellow bell pepper sliced
  • 2 cloves garlic minced
  • 1 inch ginger grated
  • 2 tablespoons green onions chopped
Sauce
  • 3 tablespoons soy sauce low sodium preferred
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar

Method
 

Prepare the Ingredients
  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, sesame oil, rice vinegar, and sugar until well combined.
Stir-Fry the Vegetables
  1. Heat a wok over medium-high heat. Add a little oil and stir-fry the garlic and ginger for about 30 seconds.
  2. Add the sliced eggplants and bell peppers to the wok and stir-fry for about 5-7 minutes until they are tender.
  3. Pour the sauce over the vegetables and stir well to coat. Cook for an additional 2-3 minutes.
Serve
  1. Garnish with chopped green onions and serve hot.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 15gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 500mgPotassium: 350mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 40mgIron: 1mg

Notes

This dish pairs well with steamed rice or noodles.

Tried this recipe?

Let us know how it was!