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
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
-
Step1Peel 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.
-
Step2Cut bell peppers into 1/4-inch strips. Cut mushrooms into 3/8-inch slices. Mix oyster sauce and sugar.
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Step3Heat 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;Tips from the Betty Crocker Kitchens
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