By Joanne Bruno | May 24, 2012

This stir fry, rife with Asian flavors and loaded with eggplant, bell peppers, carrots will take under 30 minutes to prepare while leaving your taste buds satisfied with hints of sweet soy sauce and ginger. Serve over rice for a heartier addition to this adaptable meal.

Asian Eggplant Stir Fry Recipe

Servings: 4
Calories: 290 per serving
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins


  • 1/4 cup soy sauce
  • 1 tbsp sesame oil
  • 2 carrots, cut lengthwise and then into half moons
  • 2 cloves garlic, minced
  • 3 small eggplants, cubed
  • 1 red bell pepper, cut into strips
  • ½ cup water
  • 1 tbsp sugar
  • 2 tsp white wine vinegar
  • 1/4 tsp red pepper flakes
  • 1/4 tsp ground ginger
  • 1/4 tsp salt
  • 1/8 tsp paprika
  • 1 cup rice, cooked according to package directions


1. In a nonstick skillet over medium high heat, combine the soy sauce, sesame oil, carrots and garlic. Sauté for 3-4 minutes.
2. Add the remaining ingredients (except for rice) and continue to cook, stirring frequently, until all the veggies reach the desired tenderness, about 8-10 minutes. Season with salt and black pepper to taste.
3. Serve over cooked rice.

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