Spicy Eggplant Stir Fry

Ingredients

Eggplant

1 large, cut into cubes

Bell peppers

2, sliced (use a mix of colors for visual appeal)

Garlic

3 cloves, minced

Ginger

1 tablespoon, grated

Vegetable oil

2 tablespoons

Soy sauce

3 tablespoons

Sriracha sauce

1-2 tablespoons (adjust based on spice preference)

Honey

1 tablespoon

Green onions

2, chopped (for garnish)

Sesame seeds

1 tablespoon (for garnish)

Instructions

1. In a small bowl, whisk together the soy sauce, Sriracha sauce, and honey until well combined. Set aside.
2. Heat the vegetable oil in a large pan or wok over medium-high heat until shimmering.
3. Add the minced garlic and grated ginger to the pan; sauté for 1 minute until fragrant, being careful not to burn.
4. Add the cubed eggplant and sliced bell peppers to the pan. Stir fry for 5-7 minutes, or until the eggplant is tender and the bell peppers are crisp-tender.
5. Pour the prepared sauce mixture over the vegetables and stir to coat evenly. Cook for an additional 2-3 minutes, until the sauce has thickened and the vegetables are well coated.
6. Remove from heat and garnish with chopped green onions and sesame seeds for a delightful crunch and burst of flavor.
7. Serve hot over steamed rice or noodles, and enjoy a fusion of flavors that will transport you to the streets of Asia!