Spicy Asian Eggplant Stirfry

Tender Asian eggplants are combined with a spicy and savory sauce to create this flavorful and speedy vegetarian dish, called Spicy Asian Eggplant Stirfry. It makes a filling meal when served over steamed rice.

Ingredients:

• 2 medium-sized Asian eggplants, thinly sliced
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 red chili pepper, thinly sliced
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons brown sugar
• 1 tablespoon sriracha sauce
• 1 teaspoon ginger, minced
• 1/2 cup sliced bell peppers red, yellow, or green
• 1/2 cup sliced green onions
• 1/4 cup chopped fresh cilantro
• Cooked rice for serving

Instructions:

In a small bowl, whisk together soy sauce, rice vinegar, brown sugar, sriracha sauce, and ginger

Set aside

Heat vegetable oil in a large skillet or wok over high heat

Add minced garlic and red chili pepper to the hot oil

Stir-fry for 30 seconds or until fragrant

Add the sliced Asian eggplants to the skillet

Stir-fry for about 5 minutes until they become tender and slightly caramelized

Pour the prepared sauce over the eggplants and stir to coat evenly

Cook for an additional 2-3 minutes

Add sliced bell peppers and continue stir-frying for another 2-3 minutes, or until they start to soften

Finally, toss in the sliced green onions and chopped cilantro

Cook for an additional minute

Serve the spicy Asian eggplant stirfry over cooked rice

Garnish with extra cilantro and sliced chili peppers if desired

Enjoy your delicious and spicy Asian eggplant stirfry!