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Spicy Eggplant Stir-Fry with Cashews

December 3, 2015 By Patricia 60 Comments

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.

Spicy Eggplant Stir-Fry with Cashews is a hearty, meatless dish you'll love 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!

The sauce steals the show in this recipe for Spicy Eggplant Stir-Fry with Cashews.

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!

Eat your veggies in a stir-fry! This recipe for Spicy Eggplant Stir-Fry with Cashews is delicious!

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!

Delight in Spicy Eggplant Stir-Fry with Cashews any night of the week for a hearty, meatless dish!

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.

Serves 4

Spicy Eggplant Stir-Fry with Cashews

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!

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Ingredients

  • 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

Instructions

  1. 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.
  2. Slice the eggplant in half lengthwise, then slice each half lengthwise again. Cut into 1-inch pieces. You can cut those pieces in half.
  3. Steam the eggplant for about 5 minutes.
  4. 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.
  5. 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.
  6. Reduce the heat to a simmer, and cook for several minutes, stirring occasionally.
  7. 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.
  8. Toss the mixture, then remove from the heat.
  9. Serve the stir-fry hot, over cooked rice.

Notes

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.

7.8.1.2
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https://www.azgrabaplate.com/spicy-eggplant-stir-fry-with-cashews/

Nutrition

Calories: 247 cal
Carbohydrates: 31 g
Fat: 13 g
Sodium: 453 g
Protein: 5 g
Fiber: 7 g

Filed Under: Dinner, Lunch, Recipes, Vegetarian Tagged With: Asian inspired, cashews, Eggplant, stir-fry, vegetarian

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Comments

  1. Marye says

    December 3, 2015 at 2:42 pm

    I love eggplant! I am always looking for new ways to make it, this looks amazing!
    Reply
    • Patricia says

      December 3, 2015 at 3:15 pm

      Thanks, Marye! Hope you try this - it's easy to make and tastes great!
      Reply
  2. Urvashee says

    December 3, 2015 at 2:43 pm

    I love eggplant, and spicy eggplant is even better! Thanks for sharing.
    Reply
    • Patricia says

      December 3, 2015 at 3:14 pm

      Thanks so much, Urvashee! I love eggplant in any form :)
      Reply
  3. Platter Talk says

    December 3, 2015 at 2:57 pm

    I love the colors and flavor of this stir fry, very nicely done, Patricia!
    Reply
    • Patricia says

      December 3, 2015 at 3:02 pm

      Thanks so much, Dan! Appreciate the kind words :)
      Reply
  4. Heather with WELLFITandFED says

    December 3, 2015 at 3:00 pm

    Yawmmmmmm. THat looks so good. I love cashews in anything so this is a no brainer!
    Reply
    • Patricia says

      December 3, 2015 at 3:12 pm

      Thanks, Heather! I know - I'm the same way!! :)
      Reply
  5. Katherine says

    December 3, 2015 at 4:24 pm

    Oooh, what an interesting combination, I never thought to combine cashews with eggplant. Sounds great!
    Reply
    • Patricia says

      December 3, 2015 at 5:30 pm

      Hi Katherine - thanks! I hope you give it try. I love this combo :)
      Reply
  6. Christine | Vermilion Roots says

    December 3, 2015 at 4:59 pm

    I'm a big fan of eggplant and have been looking for new ways to enjoy it. Can I roast the eggplant instead of steaming it? I have eggplants in the fridge and would like to try this.
    Reply
    • Patricia says

      December 3, 2015 at 5:30 pm

      Hi Christine - I haven't tried to roast it first for this dish, but I'm sure you can! Let me know if you give it a try and how it works!
      Reply
  7. Claudia | Gourmet Project says

    December 3, 2015 at 7:56 pm

    I am fond of eggplants!!! Pinning to my private eggplant-y collection! thanks
    Reply
    • Patricia says

      December 4, 2015 at 12:50 am

      Oh, awesome! Glad you like this and hope you enjoy!
      Reply
  8. Liz @ I Heart Vegetables says

    December 3, 2015 at 8:24 pm

    This looks delicious! I think my husband would actually be excited about eggplant if I made it like this! :)
    Reply
    • Patricia says

      December 4, 2015 at 12:53 am

      Hi Liz - well my husband like it, and I was totally shocked since he doesn't eat eggplant! Thanks!
      Reply
  9. Julia says

    December 3, 2015 at 8:28 pm

    Eggplant is my favorite but I feel like I always run out of ways to use it. This is a great idea! I love chicken cashew stir fry so this would be a great meatless option!
    Reply
    • Patricia says

      December 4, 2015 at 12:53 am

      I know, me too! Hope you give this a try one day! Thanks, Julia!
      Reply
  10. Joy @ Joy Love Food says

    December 3, 2015 at 8:59 pm

    I'm an eggplant fan and I love cashews too, so this is my kind of stir fry, it sounds delicious!
    Reply
    • Patricia says

      December 4, 2015 at 12:52 am

      Two goodies together = better than one :) Thanks, Joy!
      Reply
  11. Chelsea says

    December 3, 2015 at 9:10 pm

    Pinning this for later! I love eggplant.
    Reply
    • Patricia says

      December 4, 2015 at 12:52 am

      Hi Chelsea! That's great - hope you enjoy this!
      Reply
  12. Gwen @simplyhealthyfamily says

    December 4, 2015 at 12:18 am

    Eggplant is my fav!!! Love this sticky spicy and sweet sauce!! Saving and sharing, thank you!
    Reply
    • Patricia says

      December 4, 2015 at 12:51 am

      Hi Gwen - thanks so much! Hope you enjoy this!!
      Reply
  13. Matt @ Plating Pixels says

    December 4, 2015 at 2:14 am

    I usually think of eggplant as Italian food but I do love stir-frys. Apparently I need to combine them!
    Reply
    • Patricia says

      December 4, 2015 at 3:55 am

      Yes! Delicious in stir-fry! Thanks :)
      Reply
  14. GiGi Eats says

    December 4, 2015 at 3:00 am

    I need to incorporate eggplant back into my diet more - I really do like it! :)
    Reply
    • Patricia says

      December 4, 2015 at 3:55 am

      Hi Gigi! Hope this makes it on your list! Thanks!
      Reply
  15. Natalie @ A Fit Philosophy says

    December 4, 2015 at 4:11 am

    Love stir fry & cashews! Looks delish!
    Reply
    • Patricia says

      December 4, 2015 at 4:12 pm

      Thanks very much, Natalie!
      Reply
  16. Susan | LunaCafe says

    December 4, 2015 at 4:52 am

    This sounds great. Always looking for interesting ways to use eggplant.
    Reply
    • Patricia says

      December 4, 2015 at 4:11 pm

      Thanks, Susan! And it's quick & easy, too :)
      Reply
  17. Eimly says

    December 4, 2015 at 5:42 am

    This looks amazing! I love the combo of cashews and eggplant!
    Reply
    • Patricia says

      December 4, 2015 at 4:11 pm

      Thanks very much, Eimly!
      Reply
  18. Ali @ Home & Plate says

    December 4, 2015 at 2:03 pm

    I am a huge fan of eggplant and this stirfry sounds delicious. I love easy to make recipes and this one is perfect for when you need to make it quick on a busy weeknight.
    Reply
    • Patricia says

      December 4, 2015 at 4:11 pm

      Hi Ali - thanks! Yes, that's one thing that inspired me :)
      Reply
  19. Jenn says

    December 4, 2015 at 6:59 pm

    Yes, I do love eggplant. And I love peppers and cashews and everything else in here. Looks wonderful!!
    Reply
    • Patricia says

      December 5, 2015 at 2:57 am

      Thanks very much, Jenn!
      Reply
  20. Sophia @Veggies Don't Bite says

    December 4, 2015 at 9:00 pm

    I'm not usually an eggplant fan, but I've had it in a stir fry before where it gets almost crispy and it was good! I love the addition of cashews!
    Reply
    • Patricia says

      December 5, 2015 at 2:56 am

      Thank you, Sophia!
      Reply
  21. Kelly @ TastingPage says

    December 5, 2015 at 1:48 am

    I'm so happy with sautéed veggies in a bowl for dinner. This looks like a winner with spice and cashews. Yum!
    Reply
    • Patricia says

      December 5, 2015 at 2:56 am

      Thanks so much, Kelly!
      Reply
  22. The Vegan 8 says

    December 6, 2015 at 7:56 am

    Oooh this looks incredible! I love bell peppers in my meals, this looks so full of flavor too! I actually am not an eggplant fan, but maybe this would solve that, haha! Beautiful colors too!
    Reply
    • Patricia says

      December 7, 2015 at 5:10 am

      I hope you might try this! You're right -- it could change your mind about eggplant :)
      Reply
  23. Howie Fox says

    December 6, 2015 at 3:52 pm

    HOLYMOLY! This stir fry looks SCRUMPTIOUS!! I'm stir frying a lot at the moment. Will check this one out next time, thanks :DD
    Reply
    • Patricia says

      December 7, 2015 at 5:09 am

      Excellent! Glad this appeals to you! Thank you!
      Reply
  24. Bintu @ Recipes From A Pantry says

    December 6, 2015 at 10:35 pm

    Can you believe I actually have everything to make this dish right now? Thank you for sharing.
    Reply
    • Patricia says

      December 7, 2015 at 5:08 am

      Oh good! Hope you try it and enjoy, Bintu!
      Reply
  25. Oana@ Adore Foods says

    December 7, 2015 at 2:16 am

    I love eggplant and I am always looking for new recipes to try :) Your stir fry looks just right up my alley, I can almost taste the spicy eggplant. Yum!
    Reply
    • Patricia says

      December 7, 2015 at 5:08 am

      Hi Oana! If you like eggplant, I bet you'll like this dish! Thanks!
      Reply
  26. Tish says

    December 7, 2015 at 6:03 am

    Cashews in stir fry are so yummy. I love that this looks like a hearty veggie stir fry without needing soy meat. I've never put eggplant in a stir fry but I will now.
    Reply
    • Patricia says

      December 7, 2015 at 1:39 pm

      Hi Tish! I love eggplant, and glad to add it to stir-fry! Hope you do try it! thanks!
      Reply
  27. Gin says

    December 7, 2015 at 7:45 am

    Great idea, I'd never think to use eggplant this way! I have to try this, I think it'll give my meh relationship with eggplant a new lease on life. :)
    Reply
    • Patricia says

      December 7, 2015 at 1:38 pm

      Hi Gin! Thank you! I hope you'll try this and enjoy it!
      Reply
  28. Choclette says

    December 7, 2015 at 12:04 pm

    I;m not generally an eggplant fan, but this stir-fry looks delicious, so I'm tempted.
    Reply
    • Patricia says

      December 7, 2015 at 1:37 pm

      Thanks! Hope you give it a go!
      Reply
  29. Kelly Hutchinson says

    December 7, 2015 at 6:37 pm

    Stir Fry is one of my favorite meals in the world. I love that this dish is spicy and has the crunch of the cashews. Yum!
    Reply
    • Patricia says

      December 7, 2015 at 6:41 pm

      Thanks so much, Kelly! I love stir-fry, too! :)
      Reply
  30. Richa says

    December 11, 2015 at 8:39 am

    I'm a big eggplant lover though my husband sticks up his nose at it. Your take on this sounds amazing.
    Reply
    • Patricia says

      December 11, 2015 at 5:28 pm

      Thanks, Richa! My husband is the same, but he actually liked this dish (he won't admit it publicly, though)!
      Reply

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I'm Patricia

Welcome to Grab a Plate!

Growing up surrounded by my Italian family it was always, "grab a plate" whenever anyone came to visit. Food was always a celebration, even everyday meals, and I like it that way. I try to make each meal memorable with my recipes for mainly meatless, mostly healthy, and easy-to-make dishes (with sweet treats in between).

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