Vegetarian Zucchini and Eggplant Stir Fry with Soy Sauce and Ginger

HB Test Kitchen

Zucchini and Eggplant Stir Fry

Difficulty: Easy

Serves: 2-4

PREP TIME: 10 minutes

COOK TIME: 15-20 minutes

TOTAL TIME: 25-30 minutes

Zucchini and Eggplant Stir Fry is a great way to combine the flavors and textures of zucchini and eggplant with a delicious stir-fry sauce. All you need to do is slice the zucchini and eggplant into thin strips and stir-fry them with a blend of soy sauce, garlic, and ginger. The result is a dish that is not only flavorful and satisfying but also fully vegetarian. This stir-fry pairs perfectly with steamed rice or noodles, making it a delicious, healthy, and a quick option for a busy weeknight dinner.

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Ingredients:

1 medium zucchini, washed, dried, & sliced
1 large eggplant, washed, dried, & diced
1 bell pepper, washed, dried, & sliced
2 tablespoons soy sauce
2 tablespoons vegetable oil
2 cloves garlic, minced
1 teaspoon grated ginger
Salt and pepper to taste
Fresh cilantro leaves to sprinkle on top (optional)

Directions:

Heat vegetable oil in a large skillet or wok over over medium-high heat.
Add minced garlic and grated ginger, and stir-fry for about 1 minute until fragrant.
Add the zucchini, eggplant, and bell pepper to the skillet.
Stir in the soy sauce, and season with salt and pepper.
Cook for 15-20 minutes, stirring frequently, until the vegetables are tender.
Serve hot with steamed rice or noodles as a side dish.

Tips & Substitutions:

Stir frying tips:

To get the best results, make sure your ingredients are prepped and ready before you start cooking.
Use high heat, a small amount of oil, and uniformly chopped ingredients for even cooking.
Add ingredients to the pan in the right order: start with aromatics like garlic and ginger, then add vegetables and protein.
Don’t forget to stir constantly to prevent sticking.