Instant pot Sweet & Spicy Eggplant Stir Fry
The Belly Rules The Mind recipe - Asian
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Wash the eggplant and chop it into sticks as shown in the video.
- 2
In a bowl add soy sauce,ketchup , sriracha sauce,sweet chilli sauce and vinegar and stir to mix.
- 3
Press 'Saute' function and allow the HOT to pop up.
- 4
Add olive oil to the hot inner pot.
- 5
Add the chopped onions, bell peppers, ginger and garlic and stir.
- 6
Add in the Eggplant , 5 spice seasoning and the Sweet & Spicy Sauce.
- 7
Pour in the water and press CANCEL.
- 8
Pressure cook it for 6 min.
- 9
Let the pressure release naturally (NPR) for 5 minutes and then release any remaining pressure using the Quick Release (QR) method.
- 10
Open the lid and check the consistency.Press SAUTE button and cook it til desired consistency.
- 11
Sprinkle the green onions, sesame seeds and peanuts and serve.
- 12
stove top instructions
- 13
Heat a pan, put in oil, add garlic and ginger saute it for few seconds.
- 14
Add the eggplant and green chilies.
- 15
Add the onions and bell peppers, and stir-fry briefly.
- 16
Add sweet & spicy sauce.
- 17
Stir it well.
- 18
serve it with Butter or Bibb lettuce.Garnish with toasted sesame seed, peanuts or cashews, and ginger if desired.