Name: Eggplant and Bell Pepper Stir-Fry
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Warm water - ½ cup; Vegetable bouillon - ¼ cube; Vegetable oil - 1 tablespoon; Yellow onion, diced - 1 medium; Garlic, minced - 2 cloves; Eggplant, cubed - 1 medium; Red bell pepper, chopped - 1 medium; Green bell pepper, chopped - 1 medium; Yellow bell pepper, chopped - 1 medium; Hoisin sauce, or more as needed - 3 tablespoons

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Eggplant and Bell Pepper Stir-Fry

1. Warm water - ½ cup

2. Vegetable bouillon - ¼ cube

3. Vegetable oil - 1 tablespoon

4. Yellow onion, diced - 1 medium

5. Garlic, minced - 2 cloves

6. Eggplant, cubed - 1 medium

7. Red bell pepper, chopped - 1 medium

8. Green bell pepper, chopped - 1 medium

9. Yellow bell pepper, chopped - 1 medium

10. Hoisin sauce, or more as needed - 3 tablespoons

How to cook deliciously - Eggplant and Bell Pepper Stir-Fry

1. Stage

Mix water and bouillon together in a small bowl until dissolved; set aside.

2. Stage

Meanwhile, heat oil in a deep, nonstick pan over medium-high heat. Add onion and saute until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.

3. Stage

Add eggplant, bell peppers, and 3 tablespoon hoisin sauce; mix together ensuring all vegetables are thinly coated by the hoisin. If not, add more. Stir-fry until vegetables are tender, about 3 minutes. Add broth and simmer for 5 minutes.