Stir Fried Eggplant And Peppers Recipes

SPICY STIR-FRIED EGGPLANT AND PEPPERS

Steps:

• Heat the oil in a stir-fry pan. Add the garlic and sauté over medium-low heat until golden.
• Cut the Japanese eggplants into 1/4-inch thick slices. Or, if using regular eggplant, quarter lengthwise, then into 1/4-inch thick slices.
• Add the eggplant and bell peppers to the pan, followed by the wine, hoisin sauce, ginger, and soy sauce. Cook, covered, over medium heat for 5 minutes, or until the eggplant is nearly tender. Lift the lid once or twice during that time to stir.
• Stir-fry, uncovered, for 5 minutes longer, or until the eggplant is just tender.
• Season to taste with soy sauce and spicy seasoning.
• Serve at once with hot cooked rice or noodles with either or both of the optional garnishes.

EGGPLANT AND BELL PEPPER STIR-FRY

Steps:

• 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.

EGGPLANT AND BELL PEPPER STIR-FRY

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.

STIR-FRIED EGGPLANT AND PEPPERS

Steps:

• Peel eggplant if desired; cut into fourths and remove seeds. Cut eggplant into 2x3/4x1/4-inch strips. Cover with cold water; let stand 30 minutes. Drain; pat dry with paper towels.
• Cut bell peppers into 1/4-inch strips. Cut mushrooms into 3/8-inch slices. Mix oyster sauce and sugar.
• Heat 10-inch nonstick skillet over medium-high heat. Add vegetable oil; rotate skillet to coat side. Add eggplant, garlic and gingerroot; stir-fry 1 minute. Add bell peppers and mushrooms; stir-fry 2 minutes. Add oyster sauce mixture and sesame oil; cook and stir 1 minute. Serve with rice.

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

STIR-FRIED ASIAN EGGPLANT

Steps:

• Cut each eggplant in half lengthwise, then cut diagonally into 1/2-inch slices. Cover the eggplants with water, add the salt, and stir to dissolve the salt. Soak the eggplants for 5 minutes, then drain well.
• In a small bowl, mix the oyster sauce with the sugar and sesame oil and set aside.
• Heat a wok or nonstick skillet over high heat. Add the vegetable oil, garlic, chile peppers, and eggplants and stir-fry for 2 minutes. Add 2 tablespoons water and continue stir-frying for 2 more minutes. Add the oyster sauce mixture and stir well to mix. Remove to a platter and serve hot or cold.

STIR-FRIED CHICKEN WITH EGGPLANT AND HOT PEPPERS

Steps:

• 1. Skin and bone chicken then slice thin and cut in strips. Combine cornstarch, soy sauce and sherry. Add to chicken and toss to coat. 2. Peel eggplant cut in strips and parboil. Seed and shred chili peppers. Mince ginger root and garlic. 3. Heat oil. Add chili peppers stir-fry until they change color. Remove from pan. 4. Heat remaining oil. Add chicken and stir-fry until it loses its pinkness (1-2 minutes). Add ginger root and garlic stir-fry a few times more. 5. Add stock and eggplant return chili peppers. Cook, stirring, 1-2 minutes to heat through and blend flavors. Serve at once. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

STIR-FRIED RAINBOW PEPPERS, EGGPLANT AND TOFU

Steps:

• Preheat the oven to 450 degrees. Cut the eggplant in half lengthwise and score down to but not through the skin. Line a baking sheet with parchment or foil, lightly oil the foil and place the eggplant on it, cut side down. Roast for 15 to 20 minutes, until the skin begins to shrivel. Remove from the oven, allow to cool until you can handle it, and cut in half along the score down the middle of each half, then into 1/2-inch slices
• Combine the rice wine or sherry, the hoisin sauce and the soy sauce in a small bowl and set aside
• Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil and add the tofu. Let it sit in the pan for about 30 seconds, until it begins to sear, then stir-fry for about 2 minutes, until lightly colored. Transfer to a plate
• Swirl in the remaining oil, then add the garlic, ginger and red pepper flakes and stir-fry for no more than 10 seconds. Add the peppers and eggplant, sprinkle with salt to taste and stir-fry for 2 minutes. Return the tofu to the wok, add the hoisin sauce mixture and stir-fry for another 1 to 2 minutes, until the eggplant is tender and infused with the sauce and the peppers are crisp-tender. Remove from the heat and serve with rice, grains or noodles

SPICY EGGPLANT STIR-FRY

Steps:

• Heat a large skillet or wok over high heat. Add oil and pepper flakes and allow to sizzle for 15 to 20 seconds. Add eggplant and toss in the oil. Cook, stirring every minute, until it just begins to char, about 5 minutes. Add onion, bell pepper, and garlic; stir-fry for 3 minutes.
• Drizzle with soy sauce and vinegar, sprinkle with brown sugar and cornstarch, then toss to coat all of the vegetables. Cook until sauce has thickened, about 1 minute.
• Remove from the heat, add basil, and toss to combine.

STIR-FRIED EGGPLANT AND PEPPERS

Steps:

• Pare eggplant if desired cut into fourths and remove seeds. Cut into 2 x 3/4 x 1/4-inch strips. Cover with cold water let stand 30 minutes. Drain pat dry with paper towels. Cut bell peppers into 1/4-inch strips. Cut mushrooms into 1/2-inch slices. Mix oyster sauce and sugar.Heat wok until hot. Add vegetable oil tilt wok to coat side. Add eggplant, garlic and gingerroot stir-fry 1 minute. Add bell peppers and mushrooms stir-fry 2 minutes. Add oyster sauce mixture and sesame oil cook and stir 1 minute.4 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.

STIR-FRY EGGPLANT

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.