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Publix Simple Meals

Chinese Eggplant Stir-Fry With Vegetable Brown Rice

Makes 4 Servings
Total Time:
20 minutes
Active Time:
20 minutes

Cooking Sequence

-- Prepare rice through step 2: 5 minutes

-- Prepare eggplant through step 2
-- continue rice through step 3: 5 minutes

-- Complete eggplant; complete rice; serve: 10 minutes

Chinese Eggplant Stir-Fry


1 medium eggplant (to equal 5 cups)

salt and pepper, to taste

2 tablespoons sesame oil

1/2 cup dry-roasted peanuts

1 (14-ounce) can chop suey vegetables (drained)

3 tablespoons diced pimientos (undrained)

1/2 cup hoisin sauce

2 teaspoons chili bean sauce

1 tablespoon creamy peanut butter


1. Wash eggplant and cut ends off. Quarter lengthwise and cut into half-inch pieces. (Discard any dark green areas.) Season with salt and pepper.

2. Preheat wok on high for 2-3 minutes.

3. Place oil, peanuts and eggplant in wok. (Pan should sizzle.) Stir, cover and sauté 4 minutes, stirring frequently.

4. Add vegetables and pimientos to eggplant and sauté 2 minutes, stirring frequently.

5. Place in 2-cup measuring cup: hoisin sauce, chili bean sauce and peanut butter. Stir together and add to eggplant. Sauté 2 minutes. Serve.

Vegetable Brown Rice


1 (14-ounce) can vegetable broth

1 tablespoon soy sauce

1/4 teaspoon five spices powder

1 tablespoon vegetarian butter

1 (8-ounce) can sliced water chestnuts (drained)

2 cups instant brown rice


1. Place in medium saucepan: broth, soy sauce, five spices powder and butter.

2. Cover, place on high heat and bring to boil.

3. Stir in chestnuts and rice. Cover, reduce heat to low and simmer 8 minutes.

4. Remove from heat and let stand 5-7 minutes. Serve.

Aprons Advice

For added protein, try adding 8 ounces diced tofu to the vegetables in this recipe.

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Calories 510kcal; Fat 21g; Cholesterol 0mg; Carbohydrate 72g; Fiber 7g; Protein 13g; Sodium 1843mg

Chinese Eggplant Stir-Fry

Vegetable Brown Rice

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