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 min
  • Total Time 55 min
  • Servings 4

Ingredients

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.

Expert Tips

Store unpeeled gingerroot tightly sealed in a plastic bag in the vegetable drawer of the refrigerator for up to 3 weeks.

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
170
(
Calories from Fat
110),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
2g,
2%
),
Cholesterol
0mg
0%;
Sodium
60mg
60%;
Total Carbohydrate
19g
19%
(Dietary Fiber
5g
5%
),
Protein
3g
3%
;
% Daily Value*:
Iron
6%;
Exchanges:
4 Vegetable; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.