Red Hot Lava Stir Fry

(4 votes)

2 teaspoons peanut oil or vegetable oil
1 long purple eggplant (or 1 small italian eggplant), halved and julienned
1 red or yellow bell pepper, julienned
2 large scallions, chopped
1/4 pound extra firm tofu, diced
4 ounces water chestnuts, drained
2 ounces snow peas
2 teaspoons fresh ginger root, minced
3 to 4 tablespoon low-sodium soy sauce
1 teaspoon hot sesame oil
1 teaspoon chile-garlic paste, (1 to 3)
8 small broccoli florets
1 can tomato sauce, (8-ounce)
3 cups cooked long grain white or brown rice, heated

Heat the oil in a large nonstick skillet or wok and add the eggplant and pepper. Stir fry for about 5 minutes. Add the scallions, tofu, water chestnuts, snow peas and ginger, and fry for 1 minute more. Stir in the soy sauce, sesame oil and chile-garlic paste; stir fry for 3 minutes more. Add the broccoli and stir fry for 2 minutes more. Lower the heat and stir in the tomato sauce; simmer for 5 to 7 minutes, stirring frequently. Place the rice onto warm plates and spoon the vegetables and red sauce over the top. Let the rice soak up the sauce. (You may also fold the cooked rice into the stir fry mixture). Serve with a cool beverage.


I first got this recipe from a friend when I lived in Bloomington, Indiana about 15 years ago. Made it again yesterday and loved it.
Rene, Rotterdam, Netherlands

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