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Stir-Fried Eggplant and Peppers

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Stir-Fried Eggplant and Peppers
  • Prep 20 min
  • Total 55 min
  • Servings 4
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Enjoy your dinner with these tasty stir-fried veggies served with rice – perfect for an Asian cuisine that is ready in an hour.
Updated Dec 1, 2010

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Store unpeeled gingerroot tightly sealed in a plastic bag in the vegetable drawer of the refrigerator for up to 3 weeks.
  • tip 2
    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

170 Calories, 12g Total Fat, 3g Protein, 19g Total Carbohydrate

Nutrition Facts

Serving Size: 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
% Daily Value*:
Iron
6%
6%
Exchanges:
4 Vegetable; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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