Lately I have been loving adding eggplant to stir-fries. It is one of those ingredients that I never thought to add to a stir-fry until I recently had it in a Thai stir-fry at one of my favorite restaurants. The eggplant adds a great meaty texture to any stir-fry and the earthy flavor works great with Asian ingredients. In terms of veggies, you can pair this with almost any vegetables you like but make sure to add the basil at the end. It adds freshness and really makes the dish.
Spicy Hoisin Eggplant and Vegetable Stir-fry
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- 4 tsp. coconut oil
- 1 U eggplant
- 1 U red onion, sliced
- 1 U red pepper, sliced
- 2 cups broccoli florets
- 4 U garlic cloves, minced
- 1/4 cup hoisin sauce
- 1/4 cup soy sauce
- 1/4 cup water
- 2 tsp. cornstarch
- 1/4 cup basil, chopped
Whisk together the hoisin sauce, soy sauce, water, chili paste, and cornstarch. Make sure the cornstarch is fully dissolved.
Cut the eggplant into long planks and the slice into 1/2-1 inch wide pieces. They will be rectangular, kind of like fries.
Heat half the coconut oil in a pan over medium high heat. Add the eggplant and cook for 6-8 minutes until just tender, but not mushy. Add 1-2 tablespoons of water as needed to prevent burning and sticking. Remove and set aside.
Add the remaining oil and once hot, add the peppers, onions, and broccoli. Cook for 6-8 minutes until tender crisp, adding water as needed to prevent burning. Stir in the garlic and cook for 30 seconds.
Add the eggplant back to the pan along with the sauce. Bring to a boil and turn down immediately. Cook for 2-3 minutes until sauce thickens and coats vegetables. Stir in the basil.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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