Smoky Black Soybean & Eggplant Stir-Fry with Toasted Sesame Oil (Keto, 30-Minute Recipe)
This quick stovetop stir-fry features hearty black soybeans tossed with caramelized eggplant, fragrant ginger, and scallions, finished with a splash of toasted sesame oil and a hint of smoked paprika for a uniquely savory, keto-friendly meal.
- 2 cups black soybeans (canned, drained and rinsed)
- 2 cups eggplant (cut into 1/2-inch cubes)
- 2 tbsp avocado oil
- 2 cloves garlic (minced)
- 1 tbsp ginger (fresh, grated)
- 4 whole scallions (sliced, whites and greens separated)
- 0.5 cup red bell pepper (thinly sliced)
- 1 tsp smoked paprika
- 1.5 tbsp tamari (gluten-free soy sauce)
- 2 tsp toasted sesame oil
- 0.5 tsp sea salt
- 0.25 tsp black pepper
- 0.25 tsp crushed red pepper flakes (optional)
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Instructions
Heat a large nonstick skillet over medium-high heat. Add the avocado oil and cubed eggplant. Cook, stirring occasionally, until eggplant is golden brown and softened, about 7 minutes.
⏱️ 7 minutes 🌡️ medium-highAdd the garlic, ginger, and scallion whites to the pan. Sauté for 1 minute until fragrant.
⏱️ 1 minute 🌡️ medium-highAdd the red bell pepper and continue to cook, stirring, for 2 minutes.
⏱️ 2 minutes 🌡️ medium-highAdd the drained black soybeans, smoked paprika, tamari, sea salt, black pepper, and red pepper flakes (if using). Stir well and cook until heated through and flavors meld, about 5 minutes.
⏱️ 5 minutes 🌡️ mediumTurn off the heat. Drizzle with toasted sesame oil and toss in sliced scallion greens. Serve immediately.
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Nutrition Information
Per serving. Values are approximate and may vary.
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