Fiery Fusion Veggie Stir Fry
A fiery and flavorful vegan stir fry that combines tender eggplant, juicy capsicum, and crisp zucchini, tossed in a spicy sauce. This vibrant and wholesome dish is perfect for spice lovers craving a tasty and nourishing meal.
ingredients
- 1 large eggplant, sliced into thin strips
- 2 medium capsicums (bell peppers), thinly sliced
- 2 zucchinis, cut into matchsticks
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 red chili peppers, sliced
- 2 tablespoons soy sauce
- 1 tablespoon sriracha sauce
- 1 tablespoon rice vinegar
- 1 tablespoon agave syrup
- 1 tablespoon cornstarch, dissolved in 2 tablespoons water
- Salt and pepper, to taste
- Fresh cilantro, for garnish
steps
- 1.
In a large wok or skillet, heat the vegetable oil over medium-high heat.
- 2.
Add the garlic, ginger, and chili peppers, and stir-fry for 1 minute.
- 3.
Add the eggplant strips and cook for 5 minutes until slightly softened.
- 4.
Toss in the capsicum and zucchini and continue stir-frying for another 3-4 minutes.
- 5.
In a small bowl, whisk together soy sauce, sriracha sauce, rice vinegar, agave syrup, and a pinch of salt and pepper.
- 6.
Pour the sauce over the vegetables and stir well to combine.
- 7.
Reduce the heat to medium-low and cook for an additional 3 minutes, allowing the flavors to meld.
- 8.
Gradually add the cornstarch mixture while stirring continuously until the sauce thickens.
- 9.
Remove from heat and garnish with fresh cilantro.
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