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–+ servings

Japanese Eggplant Stir-Fry

A delicious and healthy stir-fry featuring tender Japanese eggplants, vibrant vegetables, and a savory sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Japanese
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 2 medium Japanese eggplants sliced into thin rounds
  • 1 cup bell pepper sliced
  • 1 cup carrot julienned
  • 2 cloves garlic minced
  • 1 inch ginger grated
Sauce
  • 3 tablespoons soy sauce
  • 1 tablespoon mirin
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar
Garnish
  • 2 tablespoons sesame seeds toasted
  • 2 scallions sliced

Method
 

Prepare the Sauce
  1. In a small bowl, mix together soy sauce, mirin, sesame oil, and sugar until well combined.
Stir-Fry the Vegetables
  1. Heat a wok over medium-high heat and add a splash of oil.
  2. Add minced garlic and grated ginger, stir-frying for about 30 seconds until fragrant.
  3. Add sliced Japanese eggplants, bell pepper, and carrot to the wok. Stir-fry for 5-7 minutes until the vegetables are tender.
  4. Pour the prepared sauce over the vegetables and stir to coat evenly. Cook for an additional 2-3 minutes.
Serve
  1. Remove from heat and garnish with toasted sesame seeds and sliced scallions before serving.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 20gProtein: 4gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 600mgPotassium: 500mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 1mg

Notes

Serve this dish over steamed rice or noodles for a complete meal.

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