Are you an eggplant fan? This stir-fry is for you! Spicy Eggplant Stir-Fry with Cashews is my idea of comfort food: spicy and savory with a bit of crunch, this dish is easy to make and it stands up to take-out any day of the week.
Sometimes I get a little bummed out being the only eggplant fan in my house. But, good news today: I’ve learned that if there’s an eggplant dish that can convert the non-lovers, this is it!
I was able to talk my husband into a small bowl of Spicy Eggplant Stir-Fry with Cashews, and his reaction brought a big smile to my face. He liked it! So imagine if you will, you’re someone who already loves eggplant!
The sticky, spicy sauce that covers the eggplant and other veggies, and the crunchy cashews are a perfect match for a side of fluffy rice. Of course you could use your favorite vegetables in this dish, but I chose to use my soon-to-expire bell peppers.
I included yellow and red bell peppers, as well as onion in this meatless stir-fry. You won’t actually see the yellow bell peppers in these photos, but they’re in there. The rich sauce just covered them all up!
Eggplant lovers take note! Here are a few of my other eggplant recipes you’ll be interested in trying:
- Grilled Eggplant Sandwiches with Jalapeño-Spiced Marinara
- Grilled Eggplant, Cherries, and Couscous Salad
- Eggplant Muffuletta Sandwiches
I hope you’ll enjoy Spicy Eggplant Stir-Fry with Cashews as much as I do! Make this meatless dish any day of the week for a warm and comforting meal.
You'll love this easy-to-make stir-fry, perfect any night of the week! Add your favorite veggies, or stick to the recipe. You won't be disappointed!
- 1-1/2 tablespoons vegetable oil, divided
- 1 tablespoon sesame oil
- 1 small eggplant, ends trimmed
- 2 red bell peppers, seeds and membrane removed, cut into strips
- 1 yellow bell pepper, seeds and membrane removed, cut into strips
- 1 small onion, cut into strips
- 2/3 cup vegetable broth
- 2-1/4 tablespoons reduced sodium soy sauce
- 1-1/4 tablespoons rice vinegar
- 3 teaspoons chili garlic sauce, more or less to taste
- 2 tablespoons brown sugar
- 1/4 teaspoon ground black pepper
- 2-1/4 teaspoons cornstarch
- 1/4 cup plain cashews
- Cooked rice
- In a medium bowl, combine the vegetable broth, soy sauce, rice vinegar, chili garlic sauce, brown sugar, and black pepper. Whisk to combine. Add the cornstarch to the mixture, and whisk to combine. Set aside.
- Slice the eggplant in half lengthwise, then slice each half lengthwise again. Cut into 1-inch pieces. You can cut those pieces in half.
- Steam the eggplant for about 5 minutes.
- Add 1 tablespoon of the vegetable oil and the sesame oil to a large skillet or wok over medium heat. When hot, add the onion and bell pepper and cook for about 5-6 minutes, or until the vegetables soften.
- Add the eggplant to the skillet, and pour in the liquid mixture. Bring the mixture to a boil, stirring. The mixture should begin to thicken.
- Reduce the heat to a simmer, and cook for several minutes, stirring occasionally.
- As the mixture cooks, add the remaining vegetable oil to a small skillet over medium heat. When hot, add the cashews to the skillet. Toss the cashews in the skillet for a few minutes to get them crunchy. Add them to the stir-fry mixture.
- Toss the mixture, then remove from the heat.
- Serve the stir-fry hot, over cooked rice.
This meatless dish is hearty and flavorful. Include your favorite veggies, or use the ones listed in the recipe. I recommend steaming the eggplant first prior to adding it to the stir-fry.