A quick, weeknight vegetable focused stir fry that blends textures and flavors. Dinner can be on the table in 20-30 minutes.
1 eggplant, cut into 1 inch cubes
1/2 cabbage, thinly sliced or shredded
6 cremini mushrooms, stems removed, sliced
2 TBSP fresh ginger root, peeled and minced
3 cloves garlic, minced
1 cup edamame, shelled and blanched, or get frozen ones that are already shelled
1 cup fresh basil, thinly sliced
Rice or quinoa or cauliflower rice for serving
Optional: 1-2 TBSP oyster or hoisin sauce
Optional garnishes: chopped green onion, sesame seeds, cilantro, extra basil, and/or soy sauce or GF Tamari.
Prepare all of your vegetables ahead of time. Start with the eggplant, and if you’d like to tenderize it first, place it in a bowl of warm water with 2 TBSP salt while you prepare the rest of your veggies. Stir to combine. The salt will tenderize the eggplant. Drain and rinse the eggplant prior to cooking to avoid increase the salt in your meal.
Once your veggies are ready, heat a wok or large saute pan over medium high heat. Add 1 TBSP of avocado oil and swirl. Add the ginger and garlic, and saute until fragrant–about 30 seconds to 1 minute.
Add the eggplant and saute until it starts to decrease in size, about 5 minutes.
Add the mushrooms, saute for 2 minutes, then add the cabbage.
Saute until all the vegetables are tender and have decreased in volume by about 50%. Add the edamame, basil, and the oyster or hoisin sauce (if using).
Serve over rice, quinoa, or cauliflower rice.
Garnish with chopped green onions, sesame seeds, cilantro, extra basil, and/or soy sauce or GF Tamari.