Eggplant Stir-fry
By: Tracy Archuleta
½ large eggplant, cubed
2 cloves garlic, minced
½ cup onions
2 tbsp soy sauce, (low-sodium or Braggs Aminos)
½ red bell pepper, sliced
½ yellow bell pepper, sliced
½ green bell pepper, sliced
2 lg. carrots, shaved
2 tbsp low sodium soy sauce
1 tbsp olive oil or coconut oil
1 tsp sesame oil
2 cups mushrooms, sliced
lite salt and ground black pepper to taste
2 cups spinach, Bok Choy, kale, or Swiss chard
1
Sprinkle lite salt evenly over both sides of eggplant slices; set aside for 5 minutes
2
Cut eggplant into cubes
3
Cook and stir garlic, onions and soy sauce together in a large skillet over medium heat
4
Stir mushrooms, bell peppers, carrots and black pepper; continue cooking 2 to 3 minutes.
5
Heat olive oil in a separate skillet over medium heat.
6
Cook eggplant in hot olive oil until lightly browned and add sesame oil.
7
Stir in vegetable mixture and spinach; cook and stir until the spinach wilts, 2 to 3 minutes.
Ingredients
½ large eggplant, cubed
2 cloves garlic, minced
½ cup onions
2 tbsp soy sauce, (low-sodium or Braggs Aminos)
½ red bell pepper, sliced
½ yellow bell pepper, sliced
½ green bell pepper, sliced
2 lg. carrots, shaved
2 tbsp low sodium soy sauce
1 tbsp olive oil or coconut oil
1 tsp sesame oil
2 cups mushrooms, sliced
lite salt and ground black pepper to taste
2 cups spinach, Bok Choy, kale, or Swiss chard