Ingredients
Units
Scale
- 2 eggplant, cut into thick sticks
- 1 small onion/sliced
- 1/2 green bell pepper/ sliced
- 1/2 red bell pepper/ sliced
- a small piece of ginger/ julienne
- 5 cloves garlic/chopped
- 1 tsp 5 spice powder
- 1 green onion/ chopped
- 1/2 cup water
- For the sauce
- 3 Tbsp soy sauce or Coconut Secret® Soy-Free Seasoning Sauce
- 1 Tbsp sriracha sauce
- 2 Tbsp sweet chili sauce
- 1 Tbsp Vinegar
- 2 Tbsp Ketchup
- Roasted Peanuts / For garnish/ optional
- 1 tablespoon sesame seeds, toasted /for garnish/optional
- How do you serve it
- Butter or Bibb Lettuce for making Lettuce wraps or white rice
Instructions
Instant pot instructions
- Wash the eggplant and chop it into sticks as shown in the video.
- In a bowl add soy sauce,ketchup , sriracha sauce,sweet chilli sauce and vinegar and stir to mix.
- Press 'Saute' function and allow the HOT to pop up.
- Add olive oil to the hot inner pot.
- Add the chopped onions, bell peppers, ginger and garlic and stir.
- Add in the Eggplant , 5 spice seasoning and the Sweet & Spicy Sauce.
- Pour in the water and press CANCEL.
- Pressure cook it for 6 min.
- Let the pressure release naturally (NPR) for 5 minutes and then release any remaining pressure using the Quick Release (QR) method.
- Open the lid and check the consistency.Press SAUTE button and cook it til desired consistency.
- Sprinkle the green onions, sesame seeds and peanuts and serve.
- stove top instructions
- Heat a pan, put in oil, add garlic and ginger saute it for few seconds.
- Add the eggplant and green chilies.
- Add the onions and bell peppers, and stir-fry briefly.
- Add sweet & spicy sauce.
- Stir it well.
- serve it with Butter or Bibb lettuce.Garnish with toasted sesame seed, peanuts or cashews, and ginger if desired.
- Prep Time: 5 minutes
- Additional Time: 5 minutes
- Cook Time: 5 minutes
- Cuisine: Asian