Ingredients
- general tso’s sauce:
- 1/4 cup unsweetened green tea or water
- 1 tablespoon tomato paste
- 1 tablespoon naturally-brewed soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons Asian chili paste with garlic
- 2 teaspoons toasted sesame oil
- 2 teaspoons coconut nectar or honey
- 1 teaspoon organic cornstarch
- …………………………………………….
- stir-fry:
- 1 (10-ounce) package frozen shelled organic edamame
- 1 1/2 tablespoons grapeseed or peanut oil
- 1 large (1 1/4-pound) eggplant, unpeeled, cut into 1-inch cubes, stem removed
- 1 medium red bell pepper, thinly sliced into matchstick-size strips
- 2 scallions, green part only, minced
- 2 teaspoons sesame seeds, toasted
Instructions
- Prepare the sauce by whisking together the tea, tomato paste, soy sauce, rice vinegar, chili paste, sesame oil, coconut nectar, and cornstarch. Set aside. (Note: Sauce can be made in advance and chilled.)
- Prepare the edamame according to package directions. Drain well and set aside.
- Heat the oil in a stick-resistant wok or extra-large skillet over medium-high heat. Add the eggplant and sauté until cooked through and browned, about 6 minutes. Add the edamame and bell pepper and sauté until the bell pepper is cooked through yet still firm, about 1 1/2 minutes. Add the sauce and sauté until slightly thickened and vegetables are fully coated, about 1 minute.
- Transfer to a serving platter or bowl, sprinkle with the scallions and sesame seeds, and serve.
Notes
Per serving: 240 calories, 12g total fat, 1g saturated fat, 0g trans fat, 360mg sodium, 24g total carbohydrate, 9g dietary fiber, 11g sugars, 10g protein
Nutrition
- Serving Size: 1 rounded cup
We’d been saving this for a while and finally made it last night!
First I have to admit I’ve never had General Tso’s Chicken, but we love Asian flavors.
The sauce was good and we all wished there was more to seep into the rice.
I have a tough time with eggplant. It seems to be always on the verge of soggy and yet still a squeaky tough skin. But that’s my problem.
The edamame added a great texture and protein to the dish.
Our consensus was: good, but not added to our regular rotation, but when we want something light and fresh tasting.
Hi Jess:
I love getting feedback! Thanks so much for trying the recipe out. Yes, I’d call it full-flavored, yet “light (on calories) and fresh tasting,” too. I kept the sauce to a just-right amount to keep calories in check. But you can double the general tso’s sauce if you like–especially if you plan to serve it over rice, too! You can absolutely peel the eggplant skin, if you wish. Or you can prepare the recipe with other vegetables, such as cauliflower, in place of the eggplant. Enjoy! 🙂
Thanks for this recipe! We didn’t have Asian chili paste on hand, so we used Thai red curry paste, which probably changed the taste a lot, but still worked for us. And I used minced ginger. We used the long skinny eggplant, and it just soaks up all the oil- we had to use more. I think I also added water into the stir fry to keep things from burning. Good recipe – next time I want to try the chili paste.
I’m so glad you tried the recipe! Hope you do get to enjoy it again! 🙂 Jackie