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Eggplant and Bell Pepper Stir-Fry

Eggplant and Bell Pepper Stir-Fry Eggplant and Bell Pepper Stir-Fry Eggplant and Bell Pepper Stir-Fry

This quick and easy stir-fry is a tasty way to cook seasonal eggplant and bell pepper together with classic Chinese seasonings. Serve it over rice.













Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber


2 tablespoons vegetable oil
4 cloves garlic
½ inch ginger
freshly minced
2 scallions, spring or green onions
sliced, plus extra for serving
1 dried red chiles
or as needed
8 ounces eggplant
with peel, well washed, and cut into 1/2-inch pieces
1 green bell peppers
or any color you like
1 tablespoon soy sauce, tamari
½ teaspoon sesame oil
½ teaspoon hot chili pepper oil
sichuan, optional
1 pinch sugar
1 teaspoon rice vinegar
2 tablespoons cilantro
for serving


In a wok or a large nonstick skillet, heat the oil over medium-high heat until hot.

Add the garlic, ginger and scallions, stirring constantly, and cook for about 40 seconds until very fragrant.

Add the eggplant, stirring often, and cook until the eggplant pieces are soft and browned, about 5 minutes.

Stir in the bell pepper, and cook for another 2 to 3 minutes until the bell peppers start to become soft but still crunchy.

Add the soy sauce, sesame oil, hot chili oil if using, sugar and rice vinegar, and cook for another 1 minute until heated through.

Adjust the seasonings to taste if needed. Top with fresh cilantro and scallions, and serve warm with rice.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 157g (5.5 oz)
Amount per Serving
Calories 18072% of calories from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 431mg 18%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 13%
Sugars g
Protein 6g
Vitamin A 8% Vitamin C 95%
Calcium 5% Iron 5%
* based on a 2,000 calorie diet How is this calculated?


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