Sweet and Spicy Stir Fry

mmmmm…This was so good. I wanted to eat it all but I’m really working on leaving the table satisfied rather than stuffed. Yes…even though it’s a plate full of veggies and it wouldn’t be too bad I am developing this skill.

Sweet and Spicy Stir Fry

4 Chinese or Japanese Eggplant (medium/smallish)
2 onions, cut in large cubes
1 large red bell pepper, cut into large chunks
3 med zucchini, cubed
2 cup mushrooms, quartered
2-3 cloves of chopped garlic
1/2 tsp ginger powder
1/2 tsp chili flakes

2.5 T Coconut Aminos
2 T Tamari (low sodium)
3 T coconut sugar
3 T seasoned rice vinegar
1 T arrowroot powder
2 T filtered water

Cut up the eggplant into large chunks and roast in the oven until pretty much cooked through and dried out a bit. I roasted it at 350 degrees for about 20 minutes but just check it because I lost track of time.

While the eggplant is roasting, stir fry the onion, peppers, zucchini and mushrooms….Start with the onion then when it’s getting soft add the peppers etc. Add the garlic, ginger and chili flakes and stir to combine.

Remove the eggplant from the oven and add it to the rest of the stirfry. Once any liquid is pretty much gone in the pan then add the sauce and stir it around until everything is coated. Simmer for 5 minutes then enjoy!

For the sauce:
Combine the aminos, tamari, coconut sugar and vinegar in a small bowl. In a cup combine the arrowroot and water. Stir well then add to the rest of the sauce ingredients.

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