Verónica Y. Schmidt Terón (MS3, MPH)
Vegetarian and Vegan. I think that this recipe is easy to modify using the vegetables that you have on hand and that you think might taste good together. This recipe is actually a modified version of something that I found online. When I made it, I did not even have basil on hand and it still tasted great!
Ingredients
2 tbsp peanut or vegetable or avocado oil
1/2 to 1 tsp crushed red pepper, or to taste
3 baby eggplants, cubed into bite-sized chunks
1 medium-sized onion, diced
1 medium-sized red bell pepper, seeded and diced
Handful of green beans and/or whatever vegetables you want to try
4 cloves garlic, finely chopped
2 tbsp white vinegar
3 tbsp dark soy sauce, such as tamari
2 tbsp dark brown sugar
20 leaves fresh basil, shredded or torn
Directions
Heat a deep skillet or wok-shaped pan over high heat.
Add oil and crushed red pepper, and let sizzle for 10 to 15 seconds (warning, this step may cause you to cough).
Add eggplant, and stir-fry for 2 to 3 minutes.
Add onion, green beans, bell pepper and garlic, and stir-fry for 3 minutes more.
Add vinegar and soy sauce. Sprinkle with sugar, and toss for 1 or 2 minutes longer.
Remove pan from heat, add basil leaves and toss to combine with eggplant.
Serve over hot cooked rice or quinoa.
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