Eggplant Stir Fry with Shishito Peppers
 

Eggplant Stir Fry with Shishito Peppers

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Eggplant and shishito peppers pair perfectly in this stir fry. Feel free to add in any other stir fry vegetables you want to use up.

SERVING SIZE

4

INGREDIENTS

1 cup cooked brown rice

1 eggplant, cubed

1 teaspoon sesame oil

1/2 package (approximately 4 ounces) shishito peppers, ends removed

1/2 cup soy sauce

1/4 cup water

2 tablespoons ginger, peeled and chopped

2 cloves garlic, chopped

handful cashews or peanuts (optional)

 

INSTRUCTIONS

Heat the sesame oil in a large saute pan over high heat. Saute the shishito peppers for 5 minutes, or until beginning to blister. Add the eggplant and cook for 5 minutes, or until beginning to soften.

Add the soy sauce, water, garlic and ginger to the pan and cook for 1 minute, stirring to incorporate.

Serve over brown rice and garnish with cashews or peanuts (optional). Top with more soy sauce if desired.

  PRINT VERSION

vegetable plate

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