Soy-Free Eggplant Stir-Fry
Brighten up your weeknight dinners with this Soy-Free Eggplant Stir-Fry, a vibrant, flavor-packed dish that highlights tender eggplant, crisp bell pepper, hearty zucchini, and sweet carrots. Perfect for those avoiding soy, this recipe uses coconut aminos as a wholesome alternative, bringing a naturally savory and slightly sweet flavor profile to the dish. Infused with the warmth of fresh garlic and ginger, and complemented by a tangy-sweet homemade sauce featuring rice vinegar and maple syrup, this quick and easy stir-fry comes together in just 35 minutes. It’s ideal as a healthy main or side dish, beautifully garnished with fresh green onions and nutty sesame seeds. Whether you’re catering to dietary preferences or simply looking for a light yet satisfying plant-based meal, this recipe is your go-to for a delicious soy-free twist on a stir-fry favorite.
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Recipe Information
Ingredients
- 1 medium Eggplant
- 1 medium Red bell pepper
- 1 medium Zucchini
- 1 medium Carrot
- 3 cloves Garlic cloves
- 1 inch Ginger
- 2 tablespoons Olive oil
- 3 tablespoons Coconut aminos
- 1 tablespoon Rice vinegar
- 1 tablespoon Maple syrup
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 stalks Green onions
- 1 tablespoon Sesame seeds
Instructions
Start by preparing the vegetables: cut the eggplant, red bell pepper, and zucchini into bite-sized pieces. Peel and julienne the carrot. Mince the garlic and finely chop the ginger.
In a small bowl, whisk together the coconut aminos, rice vinegar, maple syrup, and cornstarch with 2 tablespoons of water to make the sauce. Set aside.
Heat the olive oil in a large skillet or wok over medium-high heat.
Add the garlic and ginger to the skillet, sautéing for about 1 minute until fragrant.
Add the eggplant, bell pepper, zucchini, and carrot to the skillet. Stir-fry for about 8-10 minutes until the vegetables are tender and cooked through.
Pour the prepared sauce over the vegetables and toss to coat evenly.
Cook for another 3-4 minutes, allowing the sauce to thicken slightly and the vegetables to absorb all the flavors.
Season with salt and black pepper to taste.
Remove from heat and transfer to a serving dish. Garnish with sliced green onions and sesame seeds.
Serve immediately and enjoy your soy-free eggplant stir-fry!
Nutrition Facts
Calories |
166 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.6 g | 11% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 637 mg | 28% | |
| Total Carbohydrate | 21.4 g | 8% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 13.9 g | ||
| Protein | 3.3 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 39 mg | 3% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 618 mg | 13% | |
*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.
