Any time is a great time to try this amazingly easy, quick, 10-minute Stir Fry Vegetables. I adore a veggie stir-fry, especially when the veggies are in season. This eggplant, onion, and bell pepper combination is a great choice for summery weather.
Ingredients to Make Stir Fry Vegetables
- Sauce:
- soy sauce
- honey
- rice vinegar
- cornstarch
- water
- INGREDIENTS
- medium red bell pepper
- medium eggplant
- olive oil
- garlic cloves, minced
- onions roughly chopped
How to Make Stir Fry Vegetables
In a medium bowl, whisk the soy sauce and honey. In a small bowl, mix the cornstarch with 1 tablespoon of water until combined, and whisk together all ingredients for the sauce.
Chop bell peppers and onion into chunks. Trim ends from eggplant, then slice into 1-inch pieces (it’s best to cut eggplant just before frying to stop it from oxidizing).
Stir-frying
In a large, deep skillet or wok, heat 3-4 tablespoons of olive oil. Saute eggplants for 2-3 minutes, and remove from the skillet.
Using the same oil, add in garlic, and stir-fry for about 15 to 20 seconds, or until aromatic. Add in the bell peppers and onion and stir-fry for about 2-3 minutes, or crisp-tender. Add the sauce and fry them for 2-3 minutes until the cornstarch activates and the sauce thickens and glazes the vegetables.
Quickly combine all ingredients. Sample and adjust seasonings and liquids as needed. Cook until sauce is nicely caramelized. Serve and enjoy!
Storing Tips
Store the eggplant in an airtight container in the fridge for no more than 3-4 days. Freezing is not recommended as it will make the texture soggy.
What to serve with?
Serve your meal with rice or other grains for a complete dish. Add an assortment of vegetables such as mushrooms, broccoli, green peas, or wilted spinach to make the meal even more satisfying.
More Vegan Recipe
LOW-CARB VEGAN STIR FRY VEGGIES RECIPE
10-Minute Stir Fry Vegetables
Ingredients
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tsp rice vinegar
- 1 tsp cornstarch
- 2 tbsp water
Ingredients
- 2 bell peppers
- 1 eggplant
- 5 tbsp olive oil
- 3 garlic cloves, minced
- 1 onion chopped
Instructions
- In a medium bowl, whisk the soy sauce and honey. In a small bowl, mix the cornstarch with water until combined, and whisk together all ingredients for the sauce.
- Chop bell peppers and onion into chunks. Trim end sfrom eggplant, then slice into 1-inch pieces (it's best to cut eggplant justbefore frying to stop it from oxidizing).
- In a large,deep skillet or wok, heat olive oil. Saute eggplants for 2-3minutes, and remove from the skillet.
- Using the same oil, add in garlic, and stir-fry for about 15 to 20 seconds, or until aromatic. Add in the bell peppers and onion and stir-fry for about 2-3 minutes, or crisp-tender.
- Add the sauce and fry them for 2-3 minutes until the cornstarch activates and the sauce thickens and glazes the vegetables.
- Quickly combine all ingredients. Sample and adjust seasonings and liquids as needed. Cook until sauce is nicely caramelized. Serveand enjoy!
