Sweet Potato Eggplant Stir Fry

Last Updated on January 5, 2018 by Cathy Jo Johnson

sweet potato eggplant stir fryLooking for a quick, hearty dish that’s healthy too?

 

Look no further than Sweet Potato Eggplant Stir-Fry!

 

I stumbled on this dish a couple of years ago, and it has become one of my go-to meals. When you caramelize the sweet potatoes, they become a crunchy soft sweet treat. The ingredient prep takes 15-30 minutes however the Tofu could be done beforehand and refrigerated. As a vegan, I use tofu however you could substitute chicken or beef if you aren’t a tofu lover.

Sweet Potato Eggplant Stir-fry

Makes About 3-4 servings (7 cups)

1 package firm tofu, or if you prefer 2 cups diced chicken or beef

2 medium sweet potatoes peeled and diced into small pieces

2 TBSP Peanut, Canola or Olive Oil for stir fry

1-inch piece of ginger root minced

2 medium cloves of garlic minced

1-2 tsp chili pepper flakes (depends on taste)

1 medium eggplant cut diced

1/3 cup soy sauce

1/2 cup roasted unsalted cashews

1/2 cup lightly packed basil leaves

Drain the tofu and place it on a plate. Cut into small uniform cubes. Place the tofu on a towel and fold it over. Using a heavy object such as a frying pan with a couple of cans of veggies or soup in it and place on top the tofu for about 5-10 minutes to remove the excess liquid. Bake the tofu in a nonstick or coated pan at 350 for around 20-30 minutes, until it starts to brown on the outside. Set aside.

Chop all the ingredients. Roast the cashews, a toaster oven makes it easy and brings out the flavor of the nut. Take the basil leaves put them together and slice into long strips.

Heat the wok to medium high add the oil and swirl in the pan. Once you see a wisp of smoke add the sweet potatoes and stir-fry for about 8-10 minutes. The outside of the potato should begin to turn brown and caramelize, and they will soften. Add the garlic, ginger and chili pepper. Stir fry for 30 seconds until it becomes fragrant and then add soy sauce and eggplant. Stir-fry for another 2-4 minutes until the eggplant begins to get tender.

Add the tofu and the roasted cashews for 1-2 minutes then remove from heat.

Add the basil. Serve with rice noodles, bean sprouts, couscous or quinoa.

I use a lot of time savers when I am cooking. I keep a bottle of minced garlic and chopped ginger in the fridge at all times. While fresh has a slightly better flavor, I don’t always have those ingredients handy or the time to cut them.

I purchase nuts in bulk and store them in large glass canning jars. The toaster oven is a quick way to toast just what I need for the recipe.

Peanut oil is often best for stir fry and tends to add a little flavor but if you don’t have it or have nut allergies canola or olive oil are good high heat oils.

Know someone who cooks? Feel Free to share this recipe. They may be so grateful they’ll make you this sweet potato and eggplant stir fry

Want more recipes like these? I post a new recipe every Saturday.

cj "cathy jo" johnson

 

 

 

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