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–+ servings
Kung Pao Eggplant - this easy recipe is so much better than any takeout you can order..and ready in 30 minutes or less. Naturally vegan and gluten-free.
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5 from 2 votes

Kung Pao Eggplant

Forget about takeout…this healthy and delicious meal can be on the table in under thirty minutes! Perfectly, vegan and gluten-free.
Servings 4

Ingredients

Sauce

  • 2 tablespoons tamari or soy sauce
  • 2 tablespoons natural rice vinegar
  • 3 tablespoons vegetable broth
  • 2 tablespoons pure maple syrup
  • 1 tablespoon finely grated fresh ginger root
  • 1 teaspoon arrowroot flour or cornstarch
  • 1 teaspoon toasted sesame oil

Stir Fry

  • 1 tablespoon + 1 teaspoon coconut oil divided
  • 2 medium 2 pounds total eggplant, cut into 1 inch cubes
  • 1 large red bell pepper cut into 1 inch dice
  • 1 large green bell pepper cut into 1 inch dice
  • 2 stalks celery cut into 1/2 inch slices
  • 1/2 cup roasted unsalted peanuts
  • 2 cloves garlic minced
  • 3 to 4 medium dried red Chinese or Arbol chilies
  • 2 scallions sliced thinly diagonally

Instructions

  • Mix the sauce in a small bowl and whisk to combine. Set aside.
  • Heat a wok over high heat. Add 1 tablespoon of the coconut oil. When it just begins to smoke, add the eggplant cubes. Cook while stirring and tossing frequently until a bit golden, or for about 6 to 8 minutes, depending on the size of your cubes.
  • Remove the eggplant onto a platter.
  • Add 1 teaspoon of the coconut oil along with the bell peppers and celery. Cook for about 2 minutes, stirring frequently. Add the peanuts and toss to coat. Add the garlic, chilies and scallions. Add the eggplant back to the pan. Give the sauce a quick stir and add that as well. Toss to coat and cook for just 45 seconds to a minute.

Notes

Serve with a side of steamed brown rice.
If you are gluten sensitive, use the Tamari instead of the soy sauce and check that the label states it is truly gluten-free.