Kung Pao Eggplant
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
Method
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.
Related
Comments
Recipe Info
Tip: 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.
If you are gluten sensitive, use the Tamari instead of the soy sauce and check that the label states it is truly gluten-free.