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Stir-Fried Eggplant and Peppers

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By Betty Crocker Kitchens
Updated Dec 1, 2010
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Enjoy your dinner with these tasty stir-fried veggies served with rice – perfect for an Asian cuisine that is ready in an hour.

Stir-Fried Eggplant and Peppers

  • Prep Time 20 min
  • Total 55 min
  • Servings 4
  • Ingredients 11
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Ingredients

  • 1 medium eggplant
  • 1 medium green bell pepper
  • 1 medium red bell pepper
  • 8 medium mushrooms
  • 2 tablespoons oyster sauce
  • 1 tablespoon sugar
  • 3 tablespoons vegetable oil
  • 2 teaspoons finely chopped garlic
  • 1 teaspoon finely chopped gingerroot
  • 1 teaspoon sesame oil
  • Hot cooked basmati or other white rice, if desired

Instructions

  • Step 
    1
    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.
  • Step 
    2
    Cut bell peppers into 1/4-inch strips. Cut mushrooms into 3/8-inch slices. Mix oyster sauce and sugar.
  • Step 
    3
    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.

Nutrition

170 Calories
12g Total Fat
3g Protein
19g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
170
Calories from Fat
110
Total Fat
12g
Saturated Fat
2g
Cholesterol
0mg
Sodium
60mg
Total Carbohydrate
19g
Dietary Fiber
5g
Protein
3g
% Daily Value*:
Iron
6%
6%
Exchanges:
4 Vegetable; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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