One of my favorite vegetables is Chinese eggplant. It is sweet, tender and wonderful in a stir fry. In this recipe, I will show you how to make a healthy yet sumptuous stir-fry that will showcase the beauty of Chinese eggplant. If you are an Asian food lover, then this dish has your name on it!
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HERE'S HOW TO MAKE IT:
INGREDIENTS FOR STIR-FRY:
1 cup of vegetable broth
2 tablespoons of reduced sodium gluten free tamari sauce
4.5 tablespoons of coconut sugar
½ tablespoon of tamarind paste
1 tablespoon of mushroom seasoning
¼ teaspoon of sesame oil
1 stalk of spring onion, sliced
4 cloves of crushed garlic
½ teaspoon of grated ginger
1 head of broccoli, cut into florets
2 Chinese eggplants
INGREDIENTS FOR GRAVY THICKENER:
½ tablespoon of corn starch
1 tablespoon of vegetable broth
In a wok, prepare the sauce. Add in 1 cup of the vegetable broth, tamari sauce, coconut sugar, tamarind paste, garlic, ginger and mushroom seasoning. Bring the wok up to a boil and stir until all ingredients are well incorporated.
Once the wok is heated, add in the eggplant and mix well with the sauce. Let the eggplant simmer on low heat for 8 mins.
Then add in the broccoli and let it simmer for another 3-4 mins until the broccoli is cooked. When the broccoli is cooked, turn off the wok heat.
In a small bowl, prepare the gravy thickener: Mix the cornstarch with 1 tablespoon of vegetable broth. Pour the gravy thickener into the wok and mix with the eggplant and broccoli until the gravy has thickened.
Add the sesame oil into the wok for flavoring and mix well with the gravy. Serve with white rice.