Stir-Fried Eggplant and Peppers

Stir-Fried Eggplant and Peppers

Enjoy your dinner with these tasty stir-fried veggies served with rice – perfect for an Asian cuisine that is ready in an hour.

Prep Time

20

Minutes

Total Time

55

Minutes

Makes

4

servings

1
medium eggplant
1
medium green bell pepper
1
medium red bell pepper
8
medium mushrooms
2
tablespoons oyster sauce
1
tablespoon sugar
3
tablespoons vegetable oil
2
teaspoons finely chopped garlic
1
teaspoon finely chopped gingerroot
1
teaspoon sesame oil
Hot cooked basmati or other white rice, if desired
  1. Peel eggplant if desired; cut into fourths and remove seeds. Cut eggplant into 2x3/4x1/4-inch strips. Cover with cold water; let stand 30 minutes. Drain; pat dry with paper towels.
  2. Cut bell peppers into 1/4-inch strips. Cut mushrooms into 3/8-inch slices. Mix oyster sauce and sugar.
  3. Heat 10-inch nonstick skillet over medium-high heat. Add vegetable oil; rotate skillet to coat side. Add eggplant, garlic and gingerroot; stir-fry 1 minute. Add bell peppers and mushrooms; stir-fry 2 minutes. Add oyster sauce mixture and sesame oil; cook and stir 1 minute. Serve with rice.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success Tip
Store unpeeled gingerroot tightly sealed in a plastic bag in the vegetable drawer of the refrigerator for up to 3 weeks.
Did You Know?
Basmati rice is a real treat if you've never tried it. It has a heady, nutty aroma and flavor unmatched in any other variety of rice. The grains cook up very fluffy and stay separate.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 170
    • (Calories from Fat 110),
  • Total Fat 12g
    • (Saturated Fat 2g,),
  • Cholesterol 0mg;
  • Sodium 60mg;
  • Total Carbohydrate 19g
    • (Dietary Fiber 5g,
  • Protein 3g;
Percent Daily Value*:
    Exchanges:
    • 4 Vegetable;
    • 2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.