Potato, Eggplant and Pepper Stir-Fry

Fresh, seasonal vegetables and a light, soy-based glaze combine for a quick, easy and delicious meal.





Modified from Christopher Kimball's Milk Street


Makes 4 servings


INGREDIENTS

1/4 cup water

2 tablespoons low-sodium tamari

1 tablespoon red wine vinegar or dry sherry

1/2 teaspoon coconut sugar (I used Origine Naturals)

1 1/2 teaspoons cornstarch

6 tablespoons olive oil, divided

2 medium Yukon Gold potatoes (12 ounces total), peeled, halved lengthwise, sliced crosswise ¼ inch thick and patted dry

5-6 small Japanese or Fairy Eggplants (12 ounces total), trimmed, sliced into ½-inch rounds and patted dry

1 red OR yellow OR green bell pepper, stemmed, seeded and cut into thin strips (I used 4 small yellow snacking peppers)

3 medium garlic cloves, minced

4 scallions, thinly sliced on the diagonal, whites and greens reserved separately

DIRECTIONS

1. In a small bowl, stir together ¼ cup water, the tamari, red wine vinegar, sugar and cornstarch; set aside.

2. In a 12-inch nonstick skillet over medium-high, heat 4 tablespoons of oil until shimmering.

3. Add the eggplant to the pan in an even layer and cook without stirring until golden brown on the bottom, about 2 minutes.

4. Flip the slices and add the remaining 2 tablespoons oil and the bell pepper. Cook, stirring often, until the eggplant is tender and the peppers are tender-crisp, about another 3 minutes.

5. Add the garlic and scallion whites to the vegetables and cook, stirring, until fragrant, about 30 seconds.

6. Return the potatoes to the pan and toss. Stir the cornstarch mixture to recombine, add to the skillet and cook, stirring constantly with a silicone spatula, until the sauce has thickened and coats the vegetables, about 1 minute.

7. Transfer to a serving dish and sprinkle with the scallion greens.


Serve with a serving of air-fried tofu for a delicious meal.

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