End-of-Summer Veggie Stir Fry Recipe By OhMyVeggies.com (2024)

End-of-Summer Veggie Stir Fry

A quick and easy weeknight stir fry filled with eggplant, bell peppers and a bright citrusy sauce!

For the sauce:

• 1 tablespoon orange zest
• ¼ cup freshly squeezed orange juice
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• ¼ teaspoon crushed red pepper flakes or to taste
• 2 tablespoons olive oil
• 2 teaspoons cornstarch

For the skillet:

• 2 tablespoons olive oil
• 2 large carrots peeled and sliced
• 2 medium red bell peppers sliced
• 1 medium eggplant about 1 to 1 ¼ pounds, cut into ½ inch chunks
• 2 cloves garlic minced
• 1 ½ teaspoons grated fresh ginger
• 1 cup raw cashews
• 1 bunch green onions thinly sliced
• Cooked rice for serving
• Sesame seeds and/or chopped fresh basil for garnish

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For the sauce:

• In a small bowl or large liquid measuring cup, whisk together the orange zest, orange juice, soy sauce, vinegar, honey, red pepper flakes and olive oil until well combined. Add in the cornstarch and whisk again to combine. Set aside.

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For the skillet:

• Add the olive oil to a large skillet set over medium heat. When hot, add in the carrots, peppers and eggplant. Cook, stirring occasionally, until tender, about 6 to 8 minutes. Stir in the garlic and ginger and cook until fragrant, about 30 seconds. Add the cashews, green onions and sauce to the skillet and stir to combine. Cook for another 1 to 3 minutes, stirring frequently, until the sauce has thickened. Taste and season with salt if needed.

• Serve over rice and garnish with sesame seeds and/or fresh basil, if desired.