Spicy Eggplant Stir-Fry
Source of Recipe
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Recipe Introduction
Here's a wonderful vegetarian recipe. The soy crumbles are available in most grocery stores. It serves two people three blocks of protein, about 1.5 blocks of carbohydrate and three blocks of fat each. Serve this with some fruit for dessert to round out your carbohydrate blocks.
List of Ingredients
Spicy Eggplant Stir-Fry
1 pound Japanese eggplant, peeled, and sliced diagonally in 1� slices
1 red pepper, seeded and cut into long strips
1 Tbsp. olive oil
2 cloves garlic, minced
1 1/2 Tbsp. shredded ginger
2 scallions, finely chopped
2 cups soy crumbles (can add an extra 1/3-cup for extra protein block if needed)
2 Tbsp. tamari or soy sauce (I prefer low sodium tamari)
1 tsp. red wine vinegar
1/2 tsp. Splenda
2 tsp. chili paste with garlic
1/4 cup chicken stock
1 tsp. toasted sesame oil
Recipe
Heat 1/2 tablespoon of oil in a wok and stir-fry eggplant and red pepper for about 5 minutes. Set aside. Add another 1/2 tablespoon of oil to wok and add garlic, ginger and 1/2 scallions, heat on low heat until aroma comes up (about 30 seconds). Add soy crumbles and turn heat to high. Stir-fry until the crumbles heat up. Add tamari, vinegar, Splenda and chili paste with garlic and stir-fry for 30 seconds. Put eggplant into mixture and add remaining scallion and stock. Cook and stir-fry for about 3 minutes. Add sesame oil and serve
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