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veggie side

Veggie Side Recipe

A quick and colorful vegetable side made with eggplant and carrots, stir-fried with garlic, soy sauce, and black pepper. Adds a perfect dose of fiber and freshness to any meal.
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Prep Time 5 minutes
Cook Time 15 minutes
Servings: 5
Course: Side Dish
Cuisine: fusion
Calories: 111
Ingredients Method Notes

Ingredients
  

  • 1 tbsp vegetable oil
  • 1 small onion chopped
  • 4 cloves garlic minced
  • 475 g carrots raw, sliced thin
  • 610 g eggplant raw, diced
  • 1 tbsp black pepper
  • 2 tbsp light soy sauce

Method
 

  1. Heat vegetable oil in a large skillet over medium heat.
  2. Add onions and garlic; sauté for 2–3 minutes until fragrant.
  3. Add carrots and stir-fry for 5 minutes until slightly tender.
  4. Add diced eggplant and continue to stir-fry for another 5–7 minutes until soft.
  5. Season with black pepper and drizzle in soy sauce.
  6. Stir well, adjust seasoning if needed, and serve warm alongside your main meal.

Notes

  • You can swap the eggplant for zucchini or bell peppers if that’s what you have on hand.
  • Avoid overcooking so your veggies keep their color and light crunch.
  • Perfect side dish for pasta and creamy fish sauce, or rice bowls.