Gluten-Free Eggplant Stir-Fry
Savor the vibrant flavors and wholesome ingredients of this Gluten-Free Eggplant Stir-Fry, a colorful medley of tender eggplant, crisp bell peppers, sweet carrots, and crunchy snow peas tossed in a luscious, gluten-free soy sauce-based glaze. Perfectly seasoned with fresh garlic, ginger, and a hint of sesame oil, this quick and easy recipe comes together in just 35 minutes, making it ideal for busy weeknights. With its naturally gluten-free ingredients, this dish is a healthy, plant-based option that's both nutrient-packed and irresistibly delicious. Garnished with toasted sesame seeds and fresh green onions, this stir-fry is the ultimate crowd-pleaser, perfect as a light main or a stunning side dish.
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Recipe Information
Ingredients
- 1 medium Eggplant
- 2 medium Bell peppers (any color)
- 1 large Carrot
- 100 grams Snow peas
- 2 cloves Garlic
- 1 inch Ginger
- 2 stalks Green onion
- 3 tablespoons Gluten-free soy sauce
- 1 tablespoon Sesame oil
- 2 tablespoons Vegetable oil
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 1 tablespoon Sesame seeds
Instructions
Cut the medium eggplant into bite-sized cubes, place in a colander, and sprinkle with salt. Let sit for about 10 minutes to release excess moisture, then rinse off the salt and pat the eggplant dry with paper towels.
Slice the bell peppers and carrot into thin strips. Trim the ends of the snow peas. Mince the garlic and finely grate the ginger.
In a small bowl, combine the gluten-free soy sauce, sesame oil, cornstarch, and water. Mix well to create the sauce and set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the eggplant cubes and stir-fry for about 5-7 minutes, until the eggplant is golden and slightly softened. Remove the eggplant from the pan and set aside.
Add the remaining tablespoon of vegetable oil to the pan. Stir in the garlic and ginger, and cook for 30 seconds until fragrant.
Add the sliced bell peppers, carrot strips, and snow peas to the pan, and stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Return the eggplant to the pan, and pour over the sauce. Stir well to coat all the ingredients, and cook for an additional 2-3 minutes until the sauce has thickened slightly.
Turn off the heat and stir in the chopped green onions.
Transfer the stir-fry to a serving dish, sprinkle with sesame seeds, and serve immediately.
Nutrition Facts
Calories |
756 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.4 g | 61% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 25.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3412 mg | 148% | |
| Total Carbohydrate | 74.2 g | 27% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 38.2 g | ||
| Protein | 17.3 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 199 mg | 15% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 2516 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
