Wholesome Yum · by Maya Krampf★ 4.8 (5)
Chinese Eggplant Stir Fry
NUTRITION · PER SERVING15M COOK
CAL 8%·PRO 4%
CARBS 17G42% OF CAL
5G FIBER0G ADDED0G INTRINSIC2G OTHER10G TOTAL SUGAR
FAT 12G64% OF CAL
1G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Eggplant stir-fried with peppers and onions in a sweet honey-garlic sauce, ready in 15 minutes. Tender, aromatic, and entirely plant-based while remaining deeply satisfying.
mainchinesestir fry🍳 skilletdairy freevegetarian
View the full recipe on Wholesome Yum →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 lb Chinese eggplant ((or American globe eggplant if you can't find Chinese))
- 3 tbsp Avocado oil
- 4 cloves Garlic ((minced))
- 1/2 tbsp Ginger ((grated))
- 1/2 large Onion ((cut into thin quarter moons))
- 1/2 large Bell pepper ((cut into thin strips))
- 1/4 cup Coconut aminos ((or low-sodium soy sauce))
- 1 tbsp Honey ((or my natural zero sugar honey; optional))
- 1 tbsp Rice vinegar
- 3/4 tsp Sea salt
- 1/4 tsp Black pepper
- 1/2 tsp Toasted sesame oil
- 3 tbsp Green onions ((sliced))
- 1/2 tbsp Sesame seeds
At a glance
PER SERVING · TIME 15M
CAL 8%·PRO 4%
CARBS 17G42% OF CAL
5G FIBER0G ADDED0G INTRINSIC2G OTHER10G TOTAL SUGAR
FAT 12G64% OF CAL
1G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 10m
- Sodium
- 408mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 73mg
- Calcium
- 19mg
- Iron
- 0.78mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 408MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.