Serving Size: entire recipe
Sat Fat: 0.5g
PointsPlus® value 4*
SmartPoints® value 2*
"HG, why does a simple veggie stir-fry need a guilt-free makeover?" Oh, sweet reader, how we wish this were a world in which restaurant folks did not feel the need to smother innocent veggies in oil. Until our wish comes true, you need our lightened-up swap!
1 tsp. cornstarch
1 tbsp. reduced-sodium/lite soy sauce
2 tsp. sweet Asian chili sauce
1 no-calorie sweetener packet (like Splenda or Truvia)
1/2 tsp. sesame oil
1/4 tsp. crushed red pepper flakes
4 cups peeled eggplant cut into 1" cubes (Chinese or Japanese eggplant, if available)
1 tsp. minced garlic
3 tbsp. chopped scallions, or more for garnish
To make the sauce, in a small bowl, combine cornstarch with 1/4 cup cold water, and stir to dissolve. Add soy sauce, chili sauce, sweetener, sesame oil, and red pepper flakes. Mix well.
Bring a wok (or large skillet) sprayed with nonstick spray to medium-high heat. Cook and stir eggplant until mostly softened, 8 - 10 minutes.
Add garlic and continue to cook and stir until eggplant is soft and garlic is fragrant, about 2 minutes.
Stir sauce mixture, and add to the wok. Add scallions, and cook and stir until sauce has thickened, about 1 minute. Eat up!
MAKES 1 SERVING