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general tso’s-style eggplant stir-fry


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  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 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

  1. 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.)
  2. Prepare the edamame according to package directions. Drain well and set aside.
  3. 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.
  4. 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