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.

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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

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Directions

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

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.

Got questions? Our experts have the answers. Ask Betty now.