Forget about takeout…this healthy and delicious meal can be on the table in under thirty minutes! Perfectly, vegan and gluten-free.
2tablespoonstamari or soy sauce
2tablespoonsnatural rice vinegar
2tablespoonspure maple syrup
1tablespoonfinely grated fresh ginger root
1teaspoonarrowroot flour or cornstarch
1teaspoontoasted sesame oil
1tablespoon+ 1 teaspoon coconut oildivided
2medium2 pounds total eggplant, cut into 1 inch cubes
1large red bell peppercut into 1 inch dice
1large green bell peppercut into 1 inch dice
2stalks celerycut into 1/2 inch slices
3 to 4medium dried red Chinese or Arbol chilies
2scallionssliced thinly diagonally
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.
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.
Recipe by, Caroline Hurley, Taste Love and Nourish, www.tasteloveandnourish.com