Snap Pea and Japanese Eggplant Stir Fry - Slender Kitchen
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Snap Pea and Japanese Eggplant Stir Fry

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234
Calories 
19g
Carbs 
13g
Fat 
15g
Protein 
4
Weight Watchers® SmartPoints™
(5 PointsPlus®)

Recipes Content

Recipe

Stir fries are one of the best ways to make a quick meal in my opinion. You can throw together almost any veggies you have on hand and quickly make a sauce. Normally for stir fries I go in an Asian directions using soy sauce, broth, and sesame oil. To add protein, I like to add some cubed crispy tofu. Although I recommend Japanese eggplant for this recipe, regular eggplant would work as well.

Prep Time

Snap Pea and Japanese Eggplant Stir Fry

2
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

4
  • 14 oz. extra firm tofu, pressed and cubed
  • 2 tbsp. sesame oil
  • 1 lb. sugar snap peas
  • 1 lb. eggplant, peeled and cubed
  • 1/2 cup vegetable broth
  • 2 tbsp. soy sauce
  • 2 U garlic cloves, minced

Nutritional Facts

Serving Size: 
1.5 cups
Amount Per Serving
Calories 234
Calories from Fat 117
% Daily Value *
Total Fat 13g
20%
Saturated Fat 2g
8%
Monounsaturated Fat 4g
0%
Polyunsaturated Fat 1g
0%
Cholesterol 0mg
0%
Sodium 582mg
25%
Total Carbohydrate 19g
7%
Dietary Fiber 7g
29%
Sugars 8g
Protein 15g

Directions

  1. Heat a skillet to medium high heat. Add the sesame oil.
  2. Add the tofu in a single layer. Season with salt and pepper. Cook until crispy and then flip and cook the other side until crispy, about 3 minutes per side. Remove and set aside.
  3. Add the snap peas and eggplant. Cook for 4-5 minutes until beginning to soften.
  4. Add the broth, soy sauce, and garlic. Stir in tofu. Cook for 3-4 more minutes.
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† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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