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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Wok'd Chinese-style spicy eggplant Ingredients:
1 teaspoon palm oil |
1 large eggplant, chopped in 1-inch x 1/2-inch pieces |
1 medium onion, chopped |
1 1/2 tablespoons palm sugar |
2 cups broccoli florets |
3 green onions |
1 1/2 cups collard greens, julienned |
1 cup water |
1 teaspoon vegan beef bouillon powder |
1 teaspoon gingerroot, grated |
1 garlic clove, minced |
1 -10 drop hot chili oil, to taste (optional) |
Directions:
1. Turn burner on medium-high. Melt palm oil in wok, coat all sides.
2. Add eggplant and onion, toss in oil until coated. Stir in sugar and let sweat, stirring occasionally to prevent burning.
3. Mix bullion, ginger root, and garlic into 1 cup water until fully dissolved.
4. When eggplant is mostly soft, add broccoli, green onions, and collard greens. Mix in thoroughly.
5. Pour bullion mixture over vegetables and cover.
6. Cook 5-10 minutes, stirring occasionally, (or until all vegetables are desired tenderness).
7. When serving, add 1-10 drops chili oil to taste. Serve over rice.
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