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–+ servings

Japanese Eggplant Stir-Fry

A flavorful and healthy stir-fry featuring tender Japanese eggplant, garlic, and a savory sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Japanese
Calories: 120
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 2 medium Japanese eggplants sliced into thin rounds
  • 1 cup bell pepper sliced
  • 1 cup onion sliced
  • 3 cloves garlic minced
  • 2 tablespoons green onions chopped for garnish
Sauce
  • 3 tablespoons soy sauce
  • 1 tablespoon mirin
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar

Method
 

Prepare the Vegetables
  1. Slice the Japanese eggplants, bell pepper, and onion. Mince the garlic.
Make the Sauce
  1. In a small bowl, mix together 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 sauté for 30 seconds.
  2. Add the sliced eggplants, bell pepper, and onion. Stir-fry for about 5-7 minutes until the vegetables are tender.
  3. Pour the sauce over the vegetables and stir well to coat. Cook for an additional 2-3 minutes.
Serve
  1. Garnish with chopped green onions and serve hot.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 15gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 500mgPotassium: 400mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 40mgIron: 1mg

Notes

This dish pairs well with steamed rice or can be served as a side to grilled meats.

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