Eggplant Veggie Stir-Fry

Ingredients

• White rice

  Long-grain, regular, raw, enriched

  3 cup or 555g

• Orange zest

  3 tsp or 6g

• Orange juice

  4 tbsp or 62g

• Soy sauce

  Made from soy (tamari)

  3 tbsp or 54g

• Rice wine vinegar

  1 tbsp or 15g

• Honey

  1 tbsp or 21g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Cornstarch

  2 tsp or 5g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Carrots

  Raw

  2 large or 144g

• Red bell pepper

  Sweet, raw

  2 medium or 238g

• Eggplant

  Raw

  1 eggplant, peeled (yield from 1-1/4 lb) or 458g

• Garlic

  Raw

  2 cloves, minced or 6g

• Ginger root

  Raw

  1 ½ tsp or 3g

• Cashew nuts

  Nuts, raw

  ¾ cup or 103g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 cup, chopped or 100g

• Salt

  Table

  1 dash or 0.4g

• Sesame seeds

  Seeds, whole, dried

  6 tsp or 18g

Directions

1. Prepare rice according to package directions, then set aside.
2. For the sauce, whisk together the orange zest, orange juice, soy sauce, vinegar, honey, red pepper flakes, and olive oil until well combined.
3. Add in the cornstarch and whisk again to combine. Set aside.
4. Add olive oil to a large skillet over medium heat. When hot, add carrots, peppers, and eggplant. Cook until tender, about 6 to 8 minutes.
5. Stir in the garlic and ginger and cook until fragrant, about 30 seconds.
6. Add the cashews, green onions, and sauce to the skillet. Stir to combine and cook until the sauce has thickened, 1 to 3 minutes. Season with salt if needed.
7. Serve over rice and garnish with sesame seeds. Enjoy!