Teriyaki Sesame Eggplant Aubergine Stir Fry Recipes

TERIYAKI SESAME EGGPLANT (AUBERGINE) STIR FRY

Steps:

• Heat olive oil in large pan and add all the vegetables.
• Stir fry until tender but still slightly firm.
• Add teriyaki and soy sauce and stir to blend.
• Season with salt and pepper to taste if needed.
• serve hot with white steamed rice.

VEGAN TERIYAKI STIR FRY.

Steps:

• Cut the tofu block into small square pieces, about a half inch in size (no need to measure, just eye it out).
• Place all the pieces into a big zip-loc bag, and pour 1/4 cup of the teriyaki sauce in the bag. Try and squeeze out all of the air in the bag before you zip it. Allow the tofu to rest in the bag for about 20 minutes.
• While the tofu rests, heat a skillet to low heat. Add the mushrooms, onion, and the rest of the teriyaki sauce. Keep moving it about with a spatula, to keep it from browning. Sauté for about 10 minutes, or until the onions are soft.
• Finally pour the tofu from the zip-loc into the skillet. Stir all ingredients about for 10 minutes on medium heat.
• Turn the burner off after 10 minutes. Before removing the skillet from the burner, add the sesame seeds and mix them around.
• Remove, plate, enjoy! (Makes a great entreé or side dish).

EGGPLANT (AUBERGINE) TERIYAKI

Steps:

• Slice eggplant as u would to make n eggplant parm, about 1/4 inch round slices.
• Sprinkle with salt to drain out extra water, about 20 minutes.
• Mix marinade ingredients together and pour over eggplant and let marinate at least 1/2 an hour or as much as 8 hours.
• Bake on baking sheet for 12 minutes or cook on stove top in skillet until tender.