STIR-FRIED EGGPLANT AND PEPPERS

Stir-Fried Eggplant and Peppers image

Enjoy your dinner with these tasty stir-fried veggies served with rice - perfect for an Asian cuisine that is ready in an hour.

Provided by Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 4

Number Of Ingredients 11

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Ingredients

1 medium eggplant
1 medium green bell pepper
1 medium red bell pepper
8 medium mushrooms
2 tablespoons oyster sauce
1 tablespoon sugar
3 tablespoons vegetable oil
2 teaspoons finely chopped garlic
1 teaspoon finely chopped gingerroot
1 teaspoon sesame oil
Hot cooked basmati or other white rice, if desired

Steps:

Peel eggplant if desired; cut into fourths and remove seeds. Cut eggplant into 2x3/4x1/4-inch strips. Cover with cold water; let stand 30 minutes. Drain; pat dry with paper towels.
Cut bell peppers into 1/4-inch strips. Cut mushrooms into 3/8-inch slices. Mix oyster sauce and sugar.
Heat 10-inch nonstick skillet over medium-high heat. Add vegetable oil; rotate skillet to coat side. Add eggplant, garlic and gingerroot; stir-fry 1 minute. Add bell peppers and mushrooms; stir-fry 2 minutes. Add oyster sauce mixture and sesame oil; cook and stir 1 minute. Serve with rice.

Nutrition Facts : Calories 170, Carbohydrate 19 g, Cholesterol 0 mg, Fat 2, Fiber 5 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 60 mg