Eggplant Stir-Fry


  • 2 c. water
  • 2 c. onions, slivered
  • 2 c. red, orange and yellow peppers, coarsely chopped
  • 3 cloves fresh garlic
  • 6 c. cubed eggplant
  • 1/2 c. slivered carrots
  • 1 c. broccoli florets
  • 1 tsp. seasoned salt
  • 1/4 c. Bragg’s liquid aminos
  • 1/2 tsp. sriracha hot chili sauce
  • 1 tsp. McKay’s beef style seasoning
  • 2 Tbsp. sugar
  • 1 tsp. toasted sesame oil
  • 1 Tbsp. cornstarch
  • 1 Tbsp. cold water


  1. Steam the onions, pepper, fresh garlic, carrots, eggplant, in 2 cups water. Add sriracha hot chili sauce, sugar and seasonings.
  2. When onions are almost done add the broccoli and simmer till the broccoli is tender crunchy.
  3. Mix the cornstarch and water together and add to vegetables. Cook, stirring, until thickened.
  4. Remove from heat and stir in the toasted sesame oil. Serve with cooked brown rice.
Browse Cook(s): Linda Johnson Micheff Sisters
Browse Theme(s): Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.