EGGPLANT AND BEEF STIR-FRY
Provided by Bon Appétit Test Kitchen
Categories Beef Stir-Fry Quick & Easy Dinner Eggplant Bon Appétit Dairy Free Peanut Free Tree Nut Free
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Whisk 2 tablespoons mint, soy sauce, 1 chile, half of ginger, fish sauce, lime juice, 1 teaspoon garlic, sugar, and 2 tablespoons water in a medium bowl. Set dressing aside.
- Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Working in 2 batches and adding 2 tablespoons oil between batches, cook eggplant until golden brown, 2-3 minutes per side. Transfer eggplant slices to a medium bowl. Pour half of dressing over eggplant and toss to coat evenly. Set remaining dressing aside.
- Heat remaining 1 tablespoon oil in same skillet over medium-high heat. Add remaining chile, ginger, 1 teaspoon garlic, and beef and cook, turning beef once, until nicely seared and medium-rare, about 3 minutes total. Add eggplant mixture (with liquid) to skillet and toss to mix well.
- Divide noodles or rice among bowls. Spoon stir-fry over. Drizzle reserved dressing over stir-fry and garnish with remaining 2 tablespoons chopped mint.
SZECHWAN EGGPLANT STIR-FRY
Steps:
- Cut the eggplants in 1/2 lengthwise and then slice crosswise into wedges, no more than 1-inch wide.
- Heat a wok or large skillet over medium-high flame and add the oils; tilt the pan to coat all sides. When you see a slight smoke, add a layer of eggplant, stir-fry until seared and sticky, about 3 minutes. Season with salt and pepper. Remove the eggplant to a side platter and cook the remaining eggplant in same manner, adding more oil, if needed.
- After all the eggplant is out of the pan, add the green onions, ginger, garlic, and chile; stir-fry for a minute until fragrant. Add the broth. In a small bowl, mix the soy sauce, vinegar, sugar, and cornstarch until the sugar and cornstarch are dissolved. Pour the soy sauce mixture into the wok and cook another minute, until the sauce has thickened. Put the eggplant back in the pan, tossing quickly, until the sauce is absorbed. Garnish with sesame seeds, Thai basil, and cilantro and serve.
STIR-FRIED EGGPLANT
Steps:
- Heat 2 tablespoons olive oil in a large skillet over high heat. Add 1 cubed Japanese eggplant and 3 smashed garlic cloves; stir-fry until tender, about 5 minutes. Add 1 pint grape tomatoes and cook until softened, about 5 more minutes. Season with salt and a pinch of sugar. Top with a handful of chopped cilantro.
- Serves: 4; Calories: 110; Total Fat: 7 grams; Saturated Fat: 1 gram; Protein: 2 grams; Total carbohydrates: 12 grams; Sugar: 5 grams; Fiber: 6 grams; Cholesterol: 0 milligrams; Sodium: 127 milligrams
Nutrition Facts : Calories 110 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 127 milligrams, Carbohydrate 12 grams, Fiber 6 grams, Protein 2 grams, Sugar 5 grams
STIR-FRY EGGPLANT
Provided by Marian Burros
Categories easy, quick, side dish
Time 20m
Yield 3 servings
Number Of Ingredients 6
Steps:
- Sauté onions and garlic in hot oil for 2 minutes.
- Arrange eggplant in single layer in skillet. Cook about 4 minutes, turning to brown lightly on both sides.
- Add broth and soy sauce; cover and simmer about 15 minutes, until eggplant is tender.
Nutrition Facts : @context http, Calories 139, UnsaturatedFat 9 grams, Carbohydrate 11 grams, Fat 10 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 208 milligrams, Sugar 5 grams, TransFat 0 grams
STIR-FRIED BEEF WITH EGGPLANT
Number Of Ingredients 17
Steps:
- Trim fat from beef steak cut beef lengthwise into 2-inch strips. Cut strips crosswise into 1/8-inch slices. Toss beef, 1 tablespoon vegetable oil, the garlic, 1 teaspoon cornstarch, the salt and white pepper in medium bowl. Cover and refrigerate 30 minutes.Place beans in bowl cover with warm water. Stir beans about 2 minutes to remove excess salt. Remove beans from water drain well.Pare eggplant cut into 1/4-inch pieces. Mix eggplant, beans and gingerroot. Cut green onions diagonally into 2-inch pieces. Mix 2 tablespoons cornstarch, the water, sugar and soy sauce.Heat wok until very hot. Add 2 tablespoons vegetable oil tilt wok to coat side. Add beef stir-fry 2 minutes or until beef is brown. Remove beef from wok.Heat wok until very hot. Add 3 tablespoons vegetable oil tilt wok to coat side. Add eggplant mixture stir-fry 1 minute. Add broth heat to boiling. Cover and simmer 2 minutes. Add cornstarch mixture cook and stir 20 seconds or until thickened. Add beef and green onions cook and stir 1 minute or until beef is hot.3 servingsFrom "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
EGGPLANT AND BELL PEPPER STIR-FRY
Using typical vegetables you would have on your grocery list and cooking a simple, healthy and quick meal. Serve this eggplant stir-fry over a bed of rice.
Provided by TYNHEIDS
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Mix water and bouillon together in a small bowl until dissolved; set aside.
- Meanwhile, heat oil in a deep, nonstick pan over medium-high heat. Add onion and saute until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
- Add eggplant, bell peppers, and 3 tablespoon hoisin sauce; mix together ensuring all vegetables are thinly coated by the hoisin. If not, add more. Stir-fry until vegetables are tender, about 3 minutes. Add broth and simmer for 5 minutes.
Nutrition Facts : Calories 125.9 calories, Carbohydrate 21.2 g, Cholesterol 0.4 mg, Fat 4.3 g, Fiber 6.8 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 202.1 mg, Sugar 10.3 g
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- Whisk 2 Tbsp. mint, soy sauce, 1 chile, half of ginger, fish sauce, lime juice, 1 tsp. garlic, sugar, and 2 Tbsp. water in a medium bowl. Set dressing aside.
- Heat 2 Tbsp. oil in a large nonstick skillet over medium heat. Working in 2 batches and adding 2 Tbsp. oil between batches, cook eggplant until golden brown, 2–3 minutes per side. Transfer eggplant slices to a medium bowl. Pour half of dressing over eggplant and toss to coat evenly. Set remaining dressing aside.
- Heat remaining 1 Tbsp. oil in same skillet over medium-high heat. Add remaining chile, ginger, 1 tsp. garlic, and beef and cook, turning beef once, until nicely seared and medium-rare, about 3 minutes total. Add eggplant mixture (with liquid) to skillet and toss to mix well.
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