Colorful Bell Pepper and Eggplant Stir-fry
Super Easy! 5-Minute Recipe: Colorful Bell Pepper and Eggplant Stir-fry!
Whip up a quick and delicious dish using vegetables from your fridge! This super-speedy bell pepper and eggplant stir-fry is packed with flavor, nutrients, and vibrant colors. It’s simple yet perfect as a side dish for rice or even as a snack!
Main Ingredients- 3 medium eggplants
- 1 onion
- 1/2 red bell pepper
- 1/2 orange bell pepper
- 1 handful chopped green onions (or white parts of scallions, about 1/4 stalk)
Seasoning- 3 Tbsp sunflower oil (or vegetable oil)
- 1 tsp minced garlic
- 2 Tbsp soy sauce (for braising)
- 1 Tbsp oyster sauce
- 2 Tbsp oligosaccharide (adjust to taste)
- 1 tsp sesame oil
- 1 Tbsp toasted sesame seeds
- 3 Tbsp sunflower oil (or vegetable oil)
- 1 tsp minced garlic
- 2 Tbsp soy sauce (for braising)
- 1 Tbsp oyster sauce
- 2 Tbsp oligosaccharide (adjust to taste)
- 1 tsp sesame oil
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
Wash the eggplants thoroughly, remove the stems, and slice them into semi-circular pieces about 0.5 cm thick. Avoid slicing them too thin, as they might become mushy when stir-fried. Slice them to a moderate thickness for a better texture.
Step 2
Remove the seeds from the red and orange bell peppers and cut them into bite-sized, square pieces. Slice the onion into similar-sized pieces. Cutting them this way ensures they cook at a similar pace, creating a harmonious texture.
Step 3
Heat a pan over medium-low heat and add 3 Tbsp of sunflower oil. Add the chopped green onions (or white parts of scallions) and 1 tsp of minced garlic. Stir-fry until the garlic is fragrant and lightly golden, being careful not to burn it. This step infuses the oil with a delicious aroma.
Step 4
Once the fragrant garlic oil is ready, add the sliced eggplants, bell peppers, and onion to the pan. Turn the heat up to high and quickly stir-fry for 2-3 minutes, tossing constantly to prevent sticking. Stir-fry just until the vegetables begin to soften slightly.
Step 5
Add 2 Tbsp of soy sauce, 1 Tbsp of oyster sauce, and 2 Tbsp of oligosaccharide. Stir well to ensure the seasoning is evenly distributed among all the ingredients. Continue to stir-fry for another 1-2 minutes over medium heat until the onions become translucent. *Sweetness Adjustment: Feel free to adjust the amount of oligosaccharide to your preference, or omit it entirely if you prefer less sweetness. Adding a bit more will make it sweeter if you like.
Step 6
Finally, drizzle in 1 tsp of sesame oil and sprinkle 1 Tbsp of toasted sesame seeds. Give it one last quick stir to combine. Turn off the heat and let the residual heat finish the cooking. Your super simple and quick bell pepper and eggplant stir-fry is ready! Enjoy this visually appealing and delicious dish that makes for a delightful meal.
