Best 4 Stir Fried Eggplant And Peppers Recipes
Indulge in the vibrant flavors of stir-fried eggplant and peppers, a delectable dish that combines the soft and tender texture of eggplant with the crisp and colorful crunch of bell peppers. This symphony of flavors is further enhanced by a medley of aromatic spices, creating a harmonious balance of savory, tangy, and slightly sweet notes.
Get ready to embark on a culinary journey with our diverse collection of stir-fried eggplant and pepper recipes, each offering a unique twist on this classic dish. From the classic Sichuan-style stir-fry, where eggplant and peppers are bathed in a fiery sauce bursting with heat and flavor, to the more subdued elegance of the Hunan-style preparation, where the eggplant and peppers are stir-fried with a delicate balance of soy sauce and rice vinegar, there's a recipe to suit every palate.
For those seeking a vegetarian delight, the stir-fried eggplant and tofu recipe offers a protein-packed alternative, while the addition of ginger and garlic adds a depth of flavor that will leave you craving more. And for those who love the bold and spicy flavors of Thai cuisine, the Thai stir-fried eggplant and peppers recipe is a must-try, featuring a harmonious blend of sweet, sour, and spicy flavors.
Whether you're a seasoned cook or a novice in the kitchen, our collection of stir-fried eggplant and pepper recipes provides easy-to-follow instructions and helpful tips to ensure success. So, gather your ingredients, heat up your wok, and prepare to tantalize your taste buds with this irresistible dish.
SPICY STIR-FRIED EGGPLANT AND PEPPERS
Steps:
- Heat the oil in a stir-fry pan. Add the garlic and sauté over medium-low heat until golden.
- Cut the Japanese eggplants into 1/4-inch thick slices. Or, if using regular eggplant, quarter lengthwise, then into 1/4-inch thick slices.
- Add the eggplant and bell peppers to the pan, followed by the wine, hoisin sauce, ginger, and soy sauce. Cook, covered, over medium heat for 5 minutes, or until the eggplant is nearly tender. Lift the lid once or twice during that time to stir.
- Stir-fry, uncovered, for 5 minutes longer, or until the eggplant is just tender.
- Season to taste with soy sauce and spicy seasoning.
- Serve at once with hot cooked rice or noodles with either or both of the optional garnishes.
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.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- 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.
- Cut bell peppers into 1/4-inch strips. Cut mushrooms into 3/8-inch slices. Mix oyster sauce and sugar.
- 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.
Nutrition Facts : Calories 170, Carbohydrate 19 g, Cholesterol 0 mg, Fat 2, Fiber 5 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 60 mg
EGGPLANT AND BELL PEPPER STIR-FRY
Using typical vegetables you would have on your grocery list and cooking a simple, healthy and quick meal. Serve this eggplant stir-fry over a bed of rice.
Provided by TYNHEIDS
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Mix water and bouillon together in a small bowl until dissolved; set aside.
- Meanwhile, heat oil in a deep, nonstick pan over medium-high heat. Add onion and saute until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
- Add eggplant, bell peppers, and 3 tablespoon hoisin sauce; mix together ensuring all vegetables are thinly coated by the hoisin. If not, add more. Stir-fry until vegetables are tender, about 3 minutes. Add broth and simmer for 5 minutes.
Nutrition Facts : Calories 125.9 calories, Carbohydrate 21.2 g, Cholesterol 0.4 mg, Fat 4.3 g, Fiber 6.8 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 202.1 mg, Sugar 10.3 g
STIR-FRIED RAINBOW PEPPERS, EGGPLANT AND TOFU
My method of roasting the eggplant before stir-frying is not at all Chinese, but it allows me to pull off a beautiful, succulent stir-fried eggplant that doesn't require at least 1/4 cup of oil. The eggplant is already soft when you add it to the wok. Seek out long, light purple Asian eggplant for this.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 45m
Yield 3 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees. Cut the eggplant in half lengthwise and score down to but not through the skin. Line a baking sheet with parchment or foil, lightly oil the foil and place the eggplant on it, cut side down. Roast for 15 to 20 minutes, until the skin begins to shrivel. Remove from the oven, allow to cool until you can handle it, and cut in half along the score down the middle of each half, then into 1/2-inch slices
- Combine the rice wine or sherry, the hoisin sauce and the soy sauce in a small bowl and set aside
- Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil and add the tofu. Let it sit in the pan for about 30 seconds, until it begins to sear, then stir-fry for about 2 minutes, until lightly colored. Transfer to a plate
- Swirl in the remaining oil, then add the garlic, ginger and red pepper flakes and stir-fry for no more than 10 seconds. Add the peppers and eggplant, sprinkle with salt to taste and stir-fry for 2 minutes. Return the tofu to the wok, add the hoisin sauce mixture and stir-fry for another 1 to 2 minutes, until the eggplant is tender and infused with the sauce and the peppers are crisp-tender. Remove from the heat and serve with rice, grains or noodles
Nutrition Facts : @context http, Calories 306, UnsaturatedFat 13 grams, Carbohydrate 27 grams, Fat 17 grams, Fiber 9 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 909 milligrams, Sugar 14 grams
Tips:
- Cut the eggplant and peppers evenly: This will help them cook evenly and prevent some pieces from becoming mushy while others are still crunchy.
- Don't overcrowd the pan: If you add too many vegetables to the pan at once, they will not cook evenly. Cook them in batches if necessary.
- Use a large pan or wok: This will give the vegetables plenty of room to cook and prevent them from steaming.
- Cook the vegetables over high heat: This will help them caramelize and develop a nice flavor.
- Stir the vegetables frequently: This will prevent them from burning and help them cook evenly.
- Add the sauce to the vegetables at the end of cooking: This will help the sauce coat the vegetables evenly and prevent them from becoming soggy.
- Serve the stir-fried eggplant and peppers immediately: This dish is best enjoyed fresh out of the pan.
Conclusion:
Stir-fried eggplant and peppers is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. The eggplant and peppers are cooked in a flavorful sauce, and the dish can be served with rice, noodles, or tofu. This dish is also a great way to get your daily dose of vegetables.
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