10-Minute Stir Fry Vegetables
Any time isa great time to try this amazingly easy, quick, 10-minute Stir Fry Vegetables. I adore a veggie stir-fry, especially when the veggiesare in season. This eggplant, onion, and bell pepper combination is a greatchoice for summery weather.
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!