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Using typical vegetables you would have on your grocery list and cooking a simple, healthy and quick meal. Serve this eggplant stir-fry over a bed of rice.
Ingredients
- ½ cup warm water
- ¼ cube vegetable bouillon
- 1 tablespoon vegetable oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 medium eggplant, cubed
- 1 medium red bell pepper, chopped
- 1 medium green bell pepper, chopped
- 1 medium yellow bell pepper, chopped
- 3 tablespoons hoisin sauce, or more as needed
Directions
Step 1
Mix water and bouillon together in a small bowl until dissolved; set aside.
Step 2
Meanwhile, heat oil in a deep, nonstick pan over medium-high heat. Add onion and saute until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
Step 3
Add eggplant, bell peppers, and 3 tablespoon hoisin sauce; mix together ensuring all vegetables are thinly coated by the hoisin. If not, add more. Stir-fry until vegetables are tender, about 3 minutes. Add broth and simmer for 5 minutes.
Cook’s Notes:
You can use chicken or beef bouillon instead of vegetable, and 1/2 teaspoon garlic powder instead of garlic.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 126 | |
| % Daily Value * | |
| Total Fat4g | 6% |
| Saturated Fat1g | 4% |
| Cholesterol0mg | 0% |
| Sodium202mg | 9% |
| Total Carbohydrate21g | 8% |
| Dietary Fiber7g | 24% |
| Total Sugars10g | |
| Protein3g | |
| Vitamin C122mg | 611% |
| Calcium34mg | 3% |
| Iron1mg | 5% |
| Potassium554mg | 12% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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