Savory Eggplant Stir Fry

Ingredients

Eggplant

1 large, cubed

Bell peppers

1 cup, sliced (any color)

Onion

1 medium, sliced

Garlic

3 cloves, minced

Ginger

1 tablespoon, minced

Vegetable oil

2 tablespoons

Honey

1 tablespoon

Soy sauce

3 tablespoons

Sesame oil

1 tablespoon

Rice vinegar

1 tablespoon

Cornstarch

1 tablespoon

Water

2 tablespoons

Salt

to taste

Pepper

to taste

Green onions

2, chopped (for garnish)

Toasted sesame seeds

1 tablespoon (for garnish)

Instructions

1. In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey, cornstarch, and water until smooth to create the sauce. Set aside.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat.
3. Add the cubed eggplant to the skillet and sauté for about 5 minutes, stirring occasionally, until the eggplant is slightly softened.
4. Add the sliced bell peppers, onion, minced garlic, and ginger to the skillet. Stir fry for an additional 5 minutes, or until the vegetables are tender-crisp.
5. Pour the prepared sauce over the cooked vegetables, stirring well to coat everything evenly.
6. Continue cooking for an additional 2-3 minutes, allowing the sauce to thicken and adhere to the vegetables.
7. Season with salt and pepper to taste, adjusting according to your preference.
8. Remove from heat and garnish with chopped green onions and toasted sesame seeds.
9. Serve hot over steamed rice or noodles for a complete meal.