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Monday, August 9,2021

Eggplant Szechwan Stir Fry

By Forks over Knives  

Makes 4 cups vegetable mixture

Remember water chestnuts from Chow Mein when you were a kid? Those crunchy veggies are making a comeback in this spicy stir fry, which also features juicy tomatoes, fork-tender eggplant, and spicy jalapeño chiles.

Tip: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.


• cup low-sodium vegetable broth

• 1 tablespoon Hoisin sauce

• 1 tablespoon balsamic vinegar

• 2 teaspoons arrowroot powder

• 1 teaspoon pure cane sugar

• 1 teaspoon chili garlic sauce

• 1 teaspoon reduced-sodium soy sauce

• 2 cups -inch cubed eggplant

• 1 cup sliced leeks

• 1 fresh jalapeño chile, sliced (see tip in recipe intro)

• 2 cloves garlic, minced

• 2 cups broccoli rabe, cut into 2-inch pieces

• 1 cup cherry or grape tomatoes

• 1 8-oz. can sliced water chestnuts, rinsed and drained

• 2 cups hot cooked wheat berries

• Crushed red pepper


1. For sauce, in a small bowl combine the first seven ingredients (through soy sauce) and cup water. Mix well.

2. In a large wok or extra-large skillet cook and stir eggplant, leeks, jalapeño, and garlic over high heat 5 minutes, adding water, 1 to 2 tbsp. at a time, as needed to prevent sticking. Add broccoli rabe, tomatoes, and water chestnuts; cook and stir 2 to 3 minutes or until broccoli rabe is just starting to get tender.

3. Stir sauce and add to wok. Mix well; cook and stir 1 to 2 minutes or until sauce is thickened. Serve over wheat berries and sprinkle with crushed red pepper.


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