With summer drawing to a close and the craziness of fall and back-to-school upon us, stir fries have returned as a staple on my weekly meal plan. Fast, flavorful and healthier than take-out, what’s not to love? I also find them to be a great way to incorporate different veggies into my diet. As much as I enjoy eggplant, it often gets overlooked in my kitchen. But in this recipe, it’s one of the shining stars.
Filled with carrots, red bell peppers, eggplant and plenty of cashews for some crunch and protein, this meal is fresh and filling. It also features a simple bright and citrusy sauce made with orange juice, orange zest, soy sauce and honey. The combination of flavors is sweet yet still savory and balances out the eggplant nicely.
Once the sauce is whisked together and the veggies are all chopped, this dish comes together in a pinch. The eggplant, carrots and peppers are all sauteed together in a large skillet for just a few minutes. Once tender, the cashews, green onions and sauce are added in and cooked for another minute or so, just until the sauce thickens up. And then dinner is served!
You can spoon the stir fry over rice as suggested in the recipe, but this would also be wonderful served with other whole grains, like quinoa or even farro, to switch things up.Print this recipe
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