Low Sodium Eggplant Stir-Fry
Elevate your weeknight meals with this flavorful and healthy Low Sodium Eggplant Stir-Fry recipe! Packed with tender cubes of fresh eggplant, crisp bell peppers, sweet carrots, and aromatic ginger and garlic, this stir-fry is a nutrient-dense option that doesn't skimp on taste. A light yet savory sauce made with low-sodium soy sauce, rice vinegar, and sesame oil ensures you get all the rich umami flavors you crave without the excess salt. Quick to prepare in just 35 minutes, this vibrant dish is ideal for busy evenings and pairs perfectly with steamed rice or noodles. With its colorful medley of vegetables and a touch of heat from red pepper flakes, this eggplant stir-fry is a satisfying, heart-healthy meal that will become a household favorite.
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Recipe Information
Ingredients
- 2 medium eggplant
- 1 red bell pepper
- 1 green bell pepper
- 1 medium yellow onion
- 1 large carrot
- 3 garlic cloves
- 1 inch piece fresh ginger
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 1 tablespoon cornstarch
- 3 tablespoons water
- 2 tablespoons vegetable oil
- 3 green onions
- 0.5 teaspoon red pepper flakes
Instructions
Cut the eggplants into bite-sized cubes. Place the pieces in a bowl and sprinkle with a little water, then stir to evenly coat. Let it sit for 10 minutes.
While waiting, slice the red and green bell peppers into thin strips, the onion into thin wedges, and the carrot into thin matchsticks.
Mince the garlic and ginger. Set them aside.
In a small bowl, combine the low-sodium soy sauce, rice vinegar, sesame oil, cornstarch, and water. Stir until the cornstarch dissolves completely. Set aside.
Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat.
Add the eggplant to the skillet, and stir-fry for about 4-5 minutes until they begin to soften. Remove from the pan and set aside.
Add the remaining vegetable oil to the pan, followed by the garlic, ginger, and onion. Stir-fry for about 1-2 minutes until fragrant and the onions start to become translucent.
Add the bell peppers and carrot to the skillet and continue to stir-fry for another 3 minutes until they are slightly tender but still crisp.
Return the eggplant to the skillet, pour in the sauce, and add the red pepper flakes. Stir well to evenly coat all ingredients with the sauce.
Stir-fry everything together for another 2-3 minutes until the sauce thickens and all ingredients are evenly heated through.
Garnish with sliced green onions and serve immediately with steamed rice or noodles.
Nutrition Facts
Calories |
962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.2 g | 73% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 29.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2730 mg | 119% | |
| Total Carbohydrate | 108.5 g | 39% | |
| Dietary Fiber | 40.9 g | 146% | |
| Total Sugars | 51.6 g | ||
| Protein | 21.9 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 215 mg | 17% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 3372 mg | 72% | |
*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.
