Eggplant Veggie Stir-Fry

Eggplant Veggie Stir-Fry Healthy Recipe

6 Servings 20 min Cook

Macros/Serving: 601 Calories
Tags:vegan |


3 Cup White Rice
3 Tsp Orange Zest
1/4 Cup Orange Juice
3 Tbsp Soy Sauce
1 Tbsp Rice Wine Vinegar
1 Tbsp Honey
1/4 Tsp Crushed Red Pepper Flakes
2 Tbsp Olive Oil
2 Tsp Cornstarch
2 Tbsp Olive Oil
2 Large (7-1/4" to 8-/1/2" long) Carrots
2 Medium (approx 2-3/4" long, 2-1/2 dia.) Red Bell Pepper
1 Eggplant, peeled (yield from 1-1/4 lb) Eggplant
2 Cloves, minced Garlic
1 1/2 Tsp Ginger
3/4 Cup Cashew Nuts
1 Cup, chopped Scallions
1 Dash Salt
1 2/3 Tbsp Sesame Seeds


Prepare rice as per package directions; set aside.

For the sauce: In a small bowl or large liquid measuring cup, whisk together the orange zest, orange juice, soy sauce, vinegar, honey, red pepper flakes, and olive oil until well combined.

Add in the cornstarch and whisk again to combine.

Set aside.

For the skillet: Add the olive oil to a large skillet set over medium heat.

When hot, add in the carrots, peppers, and eggplant.

Cook, stirring occasionally, until tender, about 6 to 8 minutes.

Stir in the garlic and ginger and cook until fragrant, about 30 seconds.

Add the cashews, green onions, and sauce to the skillet and stir to combine.

Cook for another 1 to 3 minutes, stirring frequently, until the sauce has thickened.

Taste and season with salt if needed.

Serve over rice and garnish with sesame seeds.