I know; I know!!! It isn't eggplant season, but sometimes one of my organic sources has eggplant in the winter. I snap it up, because I'm an eggplant fanatic!
1 regular eggplant or 2-3 Japanese eggplants, cubed
2 c. bok choi or kale, loosely chopped
3 cloves garlic, pressed
1 T. finely-grated fresh ginger
3 cloves garlic, pressed
1 T. finely-grated fresh ginger
zest and juice of one orange
2 T. organic plum baby food-I use this in place of hoisen sauce to eliminate food additives and sugar
1 t. apple cider or rice vinegar
1/4 t. red pepper flakes (more or less to taste)
3 green onions, minced
1 T. miso tamari or other low salt tamari
1 T. miso tamari or other low salt tamari
Steam fry eggplant in orange juice in a large skillet for 3 min. Add greens and continue to steam fry, until veggies are softened to your satisfaction, and very little liquid remains (about 3 more minutes).
Remove the veggies to a bowl. Add zest, garlic, ginger, vinegar, red pepper, tamari, and plum sauce. Simmer briskly for 5 minutes.
Return cooked veggies to pan, with a little more water if needed. Stir to heat through and coat with sauce. Put veggies on serving plates over a bit of brown, black, or red rice and garnish with onion to serve 2. This can also be served as a cold salad with soak/sprouted wild rice.
