Spicy Hoisin Vegetable Stir-Fry with Brown Rice and Ginger

This vibrant stir-fry brings together a medley of fresh vegetables-eggplant, sugar snap peas, bell peppers and onions-all tossed in a savory hoisin sauce with a kick of ginger and chili. The eggplant adds a hearty texture, while the brown rice provides a wholesome base. Perfect for a quick weeknight dinner, this dish is packed with flavor and nutrients.

Topped with crunchy peanuts and a squeeze of lime, each bite offers a balance of sweet, spicy and tangy notes. It’s a satisfying meal that comes together in under an hour, making it ideal for busy evenings when you crave something delicious and healthy.

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Ingredients

0.75 cup Brown RiceView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit Yellow Bell PeppersView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 unit EggplantView ingredient guideLike ingredientDislike ingredient

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

6 ounce Sugar Snap PeasView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 jar Hoisin Sauce JarView ingredient guideLike ingredientDislike ingredient

1 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Place rice and a large pinch of salt in a medium pot with enough water to cover it by 3 inches. Bring to a boil. Cook until tender, about 25 minutes, then drain like pasta.
2. Wash and dry all produce. Core, seed and thinly slice bell pepper. Halve, peel and thinly slice onion. Thinly slice scallions. Peel and mince ginger. Mince or grate garlic. Finely chop cilantro. Trim sugar snap peas. Cut lime into wedges. Mince chili pepper (remove seeds for less heat).
3. Cut eggplant into 1-inch cubes. Toss in a medium bowl with cornstarch and a large pinch of salt and pepper.
4. Heat a drizzle of oil in a large pan over medium-high heat. Working in batches, cook eggplant cubes until softened and browned on all sides, 5-7 minutes. Remove from pan and set aside.
5. Heat another large drizzle of oil in the same pan over medium-high heat. Add onions, garlic, scallions, ginger and chili pepper (to taste). Toss until just softened, 2-3 minutes. Add bell peppers and cook until softened, another 3-4 minutes. Season with salt and pepper.
6. Add sugar snap peas and cook until crisp-tender, 2-3 minutes. Stir in eggplant, cilantro, 3 tablespoons hoisin sauce and a squeeze of lime. Toss until heated through, about 1 minute. Serve over brown rice, sprinkle with peanuts and garnish with lime wedges.

Recipe Tips

FAQ

Can I use a different grain instead of brown rice?

Yes, you can substitute brown rice with white rice, quinoa or noodles. Adjust cooking time accordingly.

Is this dish gluten-free?

Yes, as long as you use a gluten-free hoisin sauce. Check the label to be sure.

How can I make this stir-fry less spicy?

Remove the seeds from the chili pepper before mincing or omit it entirely for a milder dish.