Vegetable and Eggplant Stir-Fry

This Vegetable and Eggplant Stir-Fry is a vibrant and flavorful dish, showcasing the natural sweetness of fresh vegetables combined with tender eggplant. Perfect for a quick and healthy lunch, it brings a taste of authentic Chinese cuisine to your table.

Ingredients

• Eggplant - 200 grams, diced
• Bell pepper (red or yellow) - 1 medium, sliced
• Carrot - 1 medium, julienned
• Broccoli florets - 100 grams
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, minced
• Soy sauce - 2 tablespoons
• Oyster sauce - 1 tablespoon
• Sesame oil - 1 tablespoon
• Vegetable oil - 1 tablespoon
• Spring onions - 2, sliced
• Salt - to taste
• Black pepper - to taste

Steps

1. Heat vegetable oil in a large skillet or wok over medium-high heat.
2. Add minced garlic and ginger, stirring for about 30 seconds until fragrant.
3. Add diced eggplant to the skillet and stir-fry for about 5 minutes until it begins to soften.
4. Incorporate sliced bell pepper, julienned carrot, and broccoli florets, stir-frying for an additional 5-7 minutes until vegetables are tender-crisp.
5. Pour in soy sauce and oyster sauce, stirring to coat all the vegetables evenly.
6. Drizzle sesame oil over the stir-fry and season with salt and black pepper to taste. Mix well.
7. Remove from heat and garnish with sliced spring onions before serving.

Nutrition

• Calories: 210
• Protein: 4 g
• Carbs: 20 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 900 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 10 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Low in calories, making it a great option for weight management.

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