Sesame Garlic Eggplant Stir Fry - 2g Fiber, 2g Net Carbs
From: George Stella's GOOD CARB FAMILY COOKBOOK - Low Carbing Among Friends
We love eggplants and stir fries at the Stella household and usually I make them with teriyaki sauce, but not this time. It turns out I really like this way best; with only sesame oil imparting a deep roasted Asian flavor!
Prep Time: 15 min
Cook Time: 5 min
Serves: 6
2 Tbsp olive oil
1/4 cup red onion, thinly sliced
1/3 cup roasted red pepper strips
2 small cloves fresh garlic, chopped
1 large eggplant, cut into 1 inch chunks (about 4 cups)
1 cup sliced bok choy
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 tsp garlic powder
1/8 tsp crushed red pepper flakes
1 tsp sesame seeds
3 Tbsp sesame oil
SPECIAL EQUIPMENT: wok or large saute pan
1. Prepare the vegetables and measure the ingredients so you are ready to stir fry very quickly.
2. Place a wok or large saute pan over high heat with the olive oil until almost smoking hot. Add the red onion, pepper strips and garlic and cook for just a few seconds.
3. While stirring constantly add the eggplant, bok choy and salt and cook for about 2 minutes more.
4. Stir in the remaining ingredients, cook for another 2 minutes and serve.
George's Tips: If you don't have any bok choy I use chopped romaine lettuce all the time as a "cheat" that only you will know!
125 Calories, 12g Fat, 1g Protein, 2g Fiber, 2g Net Carbs
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