Eggplant Veggie Stir-Fry
By
hfty
Takes 30 min,
serves 6.
Ingredients
3
cup
White rice
3
tsp
Orange zest
1/4
cup
Orange juice
3
tbsp
Soy sauce
1
tbsp
Rice wine vinegar
1
tbsp
Honey
1/4
tsp
Crushed red pepper flakes
2
tbsp
Olive oil
2
tsp
Cornstarch
2
tbsp
Olive oil
2
large (7-1/4" to 8-/1/2" long)
Carrots
2
medium (approx 2-3/4" long, 2-1/2 dia.)
Red bell pepper
1
eggplant, peeled (yield from 1-1/4 lb)
Eggplant
2
cloves, minced
Garlic
1 1/2
tsp
Ginger
3/4
cup
Cashew nuts
1
cup, chopped
Scallions
1
dash
Salt
1 2/3
tbsp
Sesame seeds
Nutrition
601.8 Calories
96.4 g
18.8 g
12.9 g
6.5 g
0 mg
2.9 g
559.1 mg
11.0 g
0 g
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