Eggplant Stir Fry with Sauteed Spinach and Seasoned Sticky Rice
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- Prep Time
- Minutes
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- Cook Time
- Minutes
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- Yield
- 3 Servings
Ok, confession time. I’m not a “natural” cook, so I usually like to follow other people’s recipes. So I was SUPER excited when this meal turned out to be good!! This recipe creation happened as we were in a hurry to leave the house, we didn’t have time to stop for food, and were on our way to a party. If you have a vegan diet too, you will know that showing up at a party without having eaten isn’t the best idea. You may end up starving because there are no vegan options, or slipping up because you don’t want to stand around starving.
So I threw something like this together, we scarfed it down and were out the door. In our scarfing, we were both super impressed with how quickly I made it and how great it tasted! So, I tried it again, making a few changes/additions to make it even better. The eggplant is soft and has a great ginger/soy sauce taste. The spinach has a garlicky taste, but with the spinach flavor still shining through. The rice with rice seasoning is yummy! I really like seaweed with rice, so to me, you can’t go wrong there.
Sutton Rated: 4
Angie Rated: 4
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Ingredients
- 1 tbsp coconut oil
- 1 eggplant, chopped
- 1 inch fresh ginger, peeled and chopped
- 3 garlic cloves, minced
- 2 tbsp Soy sauce
- 2 tbsp Mirin
- 1 tbsp Brown rice vinegar
- 1/8 cup of water
- 1 tbsp Coconut oil
- 1 orange bell pepper, chopped
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 8oz baby spinach
- 2 tsp Soy sauce
- 1 cup white rice
- 2 tbsp Rice seasoning
Instructions
- 1. Cook rice according to directions. (we use a rice cooker)
- 2. Heat a large non stick wok over medium high heat. Add 1 tbsp of coconut oil, then add the ginger and garlic. Stir around for about 30 seconds, then add the eggplant, soy sauce, mirin, rice vinegar and water. Stir together combining everything. Then, cover with a lid and turn heat to medium low. Cook for about 5-7 minutes or until the eggplant is soft.
- 3. Heat a large skillet over medium high heat. Add 1 tbsp of coconut oil. Then add the bell pepper, onion and garlic. Cook until veggies are soft, about 5 minutes. Then add the spinach and soy sauce and stir until wilted, about 2 minutes.
- 4. When rice is done, stir in the seasoning.
- Servings : 3
- Ready in : 20
- Course : Main Course
- Recipe Type : My Recipes, Quick and Easy
Instructions
- 1. Cook rice according to directions. (we use a rice cooker)
- 2. Heat a large non stick wok over medium high heat. Add 1 tbsp of coconut oil, then add the ginger and garlic. Stir around for about 30 seconds, then add the eggplant, soy sauce, mirin, rice vinegar and water. Stir together combining everything. Then, cover with a lid and turn heat to medium low. Cook for about 5-7 minutes or until the eggplant is soft.
- 3. Heat a large skillet over medium high heat. Add 1 tbsp of coconut oil. Then add the bell pepper, onion and garlic. Cook until veggies are soft, about 5 minutes. Then add the spinach and soy sauce and stir until wilted, about 2 minutes.
- 4. When rice is done, stir in the seasoning.
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