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.
scallions, spring or green onions
sliced, plus extra for serving
dried red chiles
or as needed
with peel, well washed, and cut into 1/2-inch pieces
green bell peppers
or any color you like
soy sauce, tamari
hot chili pepper oil
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.