These beauties have a delicate, light green flesh and a not-too-sweet, peppery flavor. And, since they are purple, they are a nice match visually with eggplant (my favorite of late).
Edible art!
Purple Pepper Stir-Fry
Ingredients:
1TBS dark sesame oil
2 tsp olive oil
11/2 cups carrots, chopped
2 tsp extra dark soy sauce
1 14 oz. package of tofu (I used Lite-Firm), drained
1 cup fresh green beans, ends trimmed and cut into thirds
2 purple peppers, stem removed, seeded, sliced and chopped into bite-sized pieces
3 small eggplants, ends removed, sliced and diced
1-2 chili pepper pods, seeds removed (or 1 tsp red pepper flakes)
2 tsp white sesame seeds
2 tsp black sesame seeds
1/4 cup hoisin sauce1 TBS regular soy sauce
2 tsp mirin rice wine (optional)
I TBS minced ginger
2 tsp minced garlic
Minimal MESS/ingredients/clean-up: Category 2
To Do:
- In a large skillet or wok, heat the oils over medium-high heat. When the oil is hot, carefully add the carrots and cook for about 3-5 minutes, stirring every minute or so.
- Slice the drained tofu into even, bite-sized pieces, about 1 x 2 inches and add to the pan with the carrots and 2 tsp of dark soy sauce, stirring gently and cooking about 5 minutes, until lightly browned.
- When the carrots seem tender but still have a bit of crunch, add the beans, eggplant, peppers and the seeded chili peppers, and cook about 5 minutes. Sprinkle with the sesame seeds.
- While the veggies are cooking, whisk together the hoisin, soy sauce, mirin (if using), ginger and garlic in a small bowl.
- Lower the heat to medium-low, and stir in the sauce.
- Let simmer about 10 minutes until sauce has reduced a bit. Remove chili pods if using, and serve over brown rice or rice noodles.
xoxo