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Spicy Eggplant Stir-Fry with Cashews

By 60 Comments

Are you an eggplant fan? This stir-fry is for you! Spicy Eggplant Stir-Fry with Cashews is my idea of comfort food: spicy and savory with a bit of crunch, this dish is easy to make and it stands up to take-out any day of the week.

Spicy Eggplant Stir-Fry with Cashews is a hearty, meatless dish you'll love any day of the week!

Sometimes I get a little bummed out being the only eggplant fan in my house. But, good news today: I’ve learned that if there’s an eggplant dish that can convert the non-lovers, this is it!

The sauce steals the show in this recipe for Spicy Eggplant Stir-Fry with Cashews.

I was able to talk my husband into a small bowl of Spicy Eggplant Stir-Fry with Cashews, and his reaction brought a big smile to my face. He liked it! So imagine if you will, you’re someone who already loves eggplant!

Eat your veggies in a stir-fry! This recipe for Spicy Eggplant Stir-Fry with Cashews is delicious!

The sticky, spicy sauce that covers the eggplant and other veggies, and the crunchy cashews are a perfect match for a side of fluffy rice. Of course you could use your favorite vegetables in this dish, but I chose to use my soon-to-expire bell peppers.

I included yellow and red bell peppers, as well as onion in this meatless stir-fry. You won’t actually see the yellow bell peppers in these photos, but they’re in there. The rich sauce just covered them all up!

Delight in Spicy Eggplant Stir-Fry with Cashews any night of the week for a hearty, meatless dish!

Eggplant lovers take note! Here are a few of my other eggplant recipes you’ll be interested in trying:

I hope you’ll enjoy Spicy Eggplant Stir-Fry with Cashews as much as I do! Make this meatless dish any day of the week for a warm and comforting meal.

Serves 4

Spicy Eggplant Stir-Fry with Cashews

You'll love this easy-to-make stir-fry, perfect any night of the week! Add your favorite veggies, or stick to the recipe. You won't be disappointed!

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Ingredients

  • 1-1/2 tablespoons vegetable oil, divided
  • 1 tablespoon sesame oil
  • 1 small eggplant, ends trimmed
  • 2 red bell peppers, seeds and membrane removed, cut into strips
  • 1 yellow bell pepper, seeds and membrane removed, cut into strips
  • 1 small onion, cut into strips
  • 2/3 cup vegetable broth
  • 2-1/4 tablespoons reduced sodium soy sauce
  • 1-1/4 tablespoons rice vinegar
  • 3 teaspoons chili garlic sauce, more or less to taste
  • 2 tablespoons brown sugar
  • 1/4 teaspoon ground black pepper
  • 2-1/4 teaspoons cornstarch
  • 1/4 cup plain cashews
  • Cooked rice

Instructions

  1. In a medium bowl, combine the vegetable broth, soy sauce, rice vinegar, chili garlic sauce, brown sugar, and black pepper. Whisk to combine. Add the cornstarch to the mixture, and whisk to combine. Set aside.
  2. Slice the eggplant in half lengthwise, then slice each half lengthwise again. Cut into 1-inch pieces. You can cut those pieces in half.
  3. Steam the eggplant for about 5 minutes.
  4. Add 1 tablespoon of the vegetable oil and the sesame oil to a large skillet or wok over medium heat. When hot, add the onion and bell pepper and cook for about 5-6 minutes, or until the vegetables soften.
  5. Add the eggplant to the skillet, and pour in the liquid mixture. Bring the mixture to a boil, stirring. The mixture should begin to thicken.
  6. Reduce the heat to a simmer, and cook for several minutes, stirring occasionally.
  7. As the mixture cooks, add the remaining vegetable oil to a small skillet over medium heat. When hot, add the cashews to the skillet. Toss the cashews in the skillet for a few minutes to get them crunchy. Add them to the stir-fry mixture.
  8. Toss the mixture, then remove from the heat.
  9. Serve the stir-fry hot, over cooked rice.

Notes

This meatless dish is hearty and flavorful. Include your favorite veggies, or use the ones listed in the recipe. I recommend steaming the eggplant first prior to adding it to the stir-fry.

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https://www.azgrabaplate.com/spicy-eggplant-stir-fry-with-cashews/

Nutrition

Calories: 247 cal
Carbohydrates: 31 g
Fat: 13 g
Sodium: 453 g
Protein: 5 g
Fiber: 7 g

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Comments

    • Patricia says

      Hi Christine - I haven't tried to roast it first for this dish, but I'm sure you can! Let me know if you give it a try and how it works!
      Reply

  9. Julia says

    Eggplant is my favorite but I feel like I always run out of ways to use it. This is a great idea! I love chicken cashew stir fry so this would be a great meatless option!
    Reply

  22. The Vegan 8 says

    Oooh this looks incredible! I love bell peppers in my meals, this looks so full of flavor too! I actually am not an eggplant fan, but maybe this would solve that, haha! Beautiful colors too!
    Reply

  26. Tish says

    Cashews in stir fry are so yummy. I love that this looks like a hearty veggie stir fry without needing soy meat. I've never put eggplant in a stir fry but I will now.
    Reply

  27. Gin says

    Great idea, I'd never think to use eggplant this way! I have to try this, I think it'll give my meh relationship with eggplant a new lease on life. :)
    Reply

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