Low Sodium Eggplant Stir-Fry

Elevate your weeknight dinner game with this vibrant and healthy Low Sodium Eggplant Stir-Fry! This easy-to-make recipe combines tender, bite-sized cubes of eggplant with a colorful medley of crisp vegetables like bell peppers, carrots, and onions, all stir-fried to perfection in a savory, slightly tangy sauce made with low-sodium soy sauce, rice vinegar, and sesame oil. Infused with the bold flavors of fresh garlic, ginger, and a hint of red pepper flakes, this dish delivers a delicious balance of flavor without the extra sodium. Ready in just 35 minutes, this stir-fry makes for a quick and nutritious meal when paired with steamed rice or noodles. Perfect for a low-sodium diet, this veggie-packed recipe is both satisfying and full of flavor!

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 medium eggplant
• 1 red bell pepper
• 1 green bell pepper
• 1 medium yellow onion
• 1 large carrot
• 3 garlic cloves
• 1 inch piece fresh ginger
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons sesame oil
• 1 tablespoon cornstarch
• 3 tablespoons water
• 2 tablespoons vegetable oil
• 3 green onions
• 0.5 teaspoon red pepper flakes

Directions

Step 1

Cut the eggplants into bite-sized cubes. Place the pieces in a bowl and sprinkle with a little water, then stir to evenly coat. Let it sit for 10 minutes.

Step 2

While waiting, slice the red and green bell peppers into thin strips, the onion into thin wedges, and the carrot into thin matchsticks.

Step 3

Mince the garlic and ginger. Set them aside.

Step 4

In a small bowl, combine the low-sodium soy sauce, rice vinegar, sesame oil, cornstarch, and water. Stir until the cornstarch dissolves completely. Set aside.

Step 5

Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat.

Step 6

Add the eggplant to the skillet, and stir-fry for about 4-5 minutes until they begin to soften. Remove from the pan and set aside.

Step 7

Add the remaining vegetable oil to the pan, followed by the garlic, ginger, and onion. Stir-fry for about 1-2 minutes until fragrant and the onions start to become translucent.

Step 8

Add the bell peppers and carrot to the skillet and continue to stir-fry for another 3 minutes until they are slightly tender but still crisp.

Step 9

Return the eggplant to the skillet, pour in the sauce, and add the red pepper flakes. Stir well to evenly coat all ingredients with the sauce.

Step 10

Stir-fry everything together for another 2-3 minutes until the sauce thickens and all ingredients are evenly heated through.

Step 11

Garnish with sliced green onions and serve immediately with steamed rice or noodles.

Nutrition Facts

Serving size	(1630.3g)

Amount per serving	% Daily Value*
Calories	962.2

Total Fat 57.2g	0%
Saturated Fat 8.4g	0%
Polyunsaturated Fat 29.3g
Cholesterol 0mg	0%
Sodium 2730.2mg	0%
Total Carbohydrate 108.5g	0%
Dietary Fiber 40.9g	0%
Total Sugars 51.6g
Protein 21.9g	0%

Vitamin D 0IU	0%
Calcium 215.3mg	0%
Iron 6.3mg	0%
Potassium 3372.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.7%

Protein: 8.5%

Carbs: 41.9%