
Slicing up your hydroponic mini eggplants and throwing in some bell pepper will make a delightful stirfry for dinner – don’t forget to top it with some of our Evergreen Scallions.
Enjoy the texture of a great stirfry dinner featuring your hydroponic shopping cart of eggplant, bell pepper and evergreen scallions grown right at home. This method of growth ensures a pure, vibrant taste, free from soil contaminants and full of potent basil essence. Here’s how to make a delightful basil pesto with your hydroponically grown basil leaves.
Ingredient List
- Hydroponic Mini Eggplants: 8-10 mini eggplants, cut into halves or quarters depending on size
- Chicken or Tofu: 1 cup, sliced (choose based on preference)
- Hydronic Bell Pepper: 1, thinly sliced
- Garlic: 3 cloves, minced
- Ginger: 1-inch piece, minced
- Soy Sauce: 3 tablespoons
- Honey or Maple Syrup: 1 tablespoon
- Sesame Oil: 1 teaspoon
- Red Pepper Flakes: 1/4 teaspoon (adjust based on spice preference)
- Hydroponic Evergreen Scallions: 2, sliced for garnish
- Toasted Sesame Seeds: 1 tablespoon for garnish
- Cooking Oil: 2 tablespoons (like canola, sunflower, or grapeseed oil)
Instructions
- Preparation: Thoroughly wash the hydroponically grown mini eggplants. This should be quick and easy since there’s no soil involved. Slice them as instructed.
- Sauce Mix: In a small bowl, combine the soy sauce, honey or maple syrup, sesame oil, and red pepper flakes. Whisk well and set aside.
- Cooking Protein: In a large skillet or wok, heat 1 tablespoon of cooking oil over medium-high heat. Add chicken or tofu slices, cooking until browned and cooked through. Remove them from the skillet and set aside.
- Stir-Frying Veggies: In the same skillet, add the remaining 1 tablespoon of oil. Add the minced garlic and ginger, sautéing until aromatic. Add the hydroponically grown mini eggplants and red bell pepper slices. Stir-fry for about 5-7 minutes, or until the eggplants are tender and slightly browned.
- Combine and Cook: Return the chicken or tofu to the skillet. Pour the sauce mixture over the ingredients in the skillet, tossing everything to coat. Cook for another 2-3 minutes until everything is heated through and well combined.
- Garnish and Serve: Transfer your stir-fry to a serving dish. Garnish with sliced green onions and toasted sesame seeds. Serve immediately with steamed rice or noodles.
Shopping List
- Hydroponically Grown Mini Eggplants: 8-10
- Chicken breast or Tofu block: Choose based on preference
- Red Bell Pepper: 1
- Fresh Garlic: 1 bulb (you’ll need 3 cloves)
- Fresh Ginger: 1 small piece
- Soy Sauce: Ensure you have at least 3 tablespoons
- Honey or Maple Syrup: Ensure you have some on hand
- Sesame Oil: Ensure you have at least 1 teaspoon
- Red Pepper Flakes: Ensure you have some on hand
- Green Onions: 1 small bunch
- Toasted Sesame Seeds: Small pack
- Cooking Oil: Ensure you have at least 2 tablespoons
Tip: Hydroponically grown mini eggplants usually have tender skin and consistent flavor. Their smaller size also means quicker cooking times, making them perfect for quick and flavorful stir-fry dishes. Enjoy your meal!