Créé avec l’IA
Eggplant and Cashew Stir-fry
40 min 205 kcal par portion Avancé
Ingrédients
4 Portions
- eggplants2 medium
- cashew nuts100 grams
- soy sauce2 tablespoons
- hoisin sauce1 tablespoon
- vegetable oil1 tablespoon
- garlic2 cloves
- lemon juice1 tablespoon
Instructions
- 1
Cut the eggplants into bite-sized pieces.
- 2
Heat the vegetable oil in a large pan over medium heat.
- 3
Add the garlic cloves, minced, and sauté for about 1 minute until fragrant.
- 4
Add the eggplant pieces to the pan and stir-fry for about 5-7 minutes until they start to soften.
- 5
Add the cashew nuts to the pan and continue to stir-fry for another 2-3 minutes.
- 6
In a small bowl, mix the soy sauce, hoisin sauce, and lemon juice.
- 7
Pour the sauce mixture over the eggplant and cashews, stirring well to coat everything evenly.
- 8
Cook for an additional 2-3 minutes until the sauce is heated through and the eggplants are tender.
- 9
Serve the stir-fry hot, garnished with additional cashews if desired.
