Asian Eggplant Stir Fry

Made with Japanese eggplant, this vegan stir fry is a hearty Asian meal that’s popping with flavor!

1 lb Japanese eggplant cut into 1/4″ medallions
1 C coarsely chopped green peppers
1 C coarsely chopped white onion
1 chili pepper with 1/8″ cut off of the bottom
1/2 C water
2 Tbsp tamari
1 Tbsp low-sodium soy sauce
6 cloves garlic, minced
1 Tbsp fresh or frozen ginger, minced
3 Tbsp light brown sugar
1 Tbsp cornstarch
1 Tbsp peanut oil, evenly divided
1 8 oz can drained chopped water chestnuts

View the full recipe at Simple Seasonal →