Eggplant Stir Fry With Spicy Peanut Sauce (710 hits)
Eggplant Stir Fry With Spicy Peanut Sauce
For the Stir Fry
1 block organic Tempeh diced into small pieces
1 medium sized eggplant, diced into small pieces
2 cloves of garlic, minced
1 medium sweet onion, diced into small pieces
1 head of broccoli, broken into smaller pieces
2 cups crimini mushrooms, sliced into small pieces
approximately 2 tablespoons raw organic coconut oil, for sautéing
For the Spicy Peanut Sauce
2 tablespoons organic peanut butter
2 tablespoons apple cider vinegar
2 tablespoons tamari (wheat-free soy sauce)
4 tablespoons extra virgin olive oil
1 clove of garlic
1/2-inch piece of ginger
1/8 teaspoon cayenne pepper
optional sides: organic brown rice or organic quinoa to increase the protein
Preparation
1. For the stir fry: Heat a large skillet over medium heat and add in the sesame oil. Start off by sautéing the garlic, onions, mushrooms, and cabbage until they begin to soften, about 5-7 minutes. Add in tempeh and the rest of the vegetables. Cook for another 5 minutes, stirring occasionally. Cover, turn off the heat, and let sit while you make the sauce.
2. For the peanut sauce: Add all ingredients into a Vitamix or High Speed blender and blend until smooth. Pour over the veggie and tempeh mixture.
