Ingredients:

• 1 large eggplant, halved lengthwise and cut into 3/4″ slices
• 3 red, green and/or yellow bell peppers, thinly sliced
• 1 lb. Portobello mushrooms, stems and gills removed, cut into 1/2″ slices
• 1c chopped onion
• 1/4c hoisin sauce
• 2T reduced sodium soy sauce
• 3 cloves garlic, minced
• 2t grated fresh ginger
• 2t arrowroot powder
• 1c water
• 1/2c thinly sliced Thai basil*
• 4c hot cooked rice
• 1T sriracha sauce (optional)

Directions:

1. In an extra-large skillet, cook eggplant, peppers, mushrooms and onion over medium heat 6-10 minutes or until almost tender, stirring occasionally and adding water, 1-2 T at a time as needed to prevent sticking. 
2. In a small bowl, stir together the Hoisin sauce, soy sauce, garlic, ginger and arrowroot powder, and 1c water. Add to the vegetables.  Cook and stir 2-3 minutes or until thickened. Stir in half of the basil.
3. Serve vegetable mixture over rice. Sprinkle with remaining basic and, if desired, sriracha.

*If you can’t find Thai basil, add about a cup of sliced fennel to the vegetables and use regular basil.

Recipe from Forks over Knives

 

This entry was posted in Recipes on October 15, 2020 by wpalace.