It’s been a number of years since I ate Chinese food. The high sodium content, white rice, and excessive frying/sautéing are to blame.
Stir fries can be cooked in a healthy fashion, as can many other Oriental dishes. Hunan-Style Eggplant is one of those, and a favorite in my family.
Here is my slightly modified version of that dish. I hope you enjoy it.
Healthy Hunan Eggplant
- 5 Tbs. Coconut Oil
- 1 – 1 1/2 lb. organic Eggplant, cut into 1 inch chunks
- 4 large organic Garlic Cloves, peeled and minced
- 1 Tbs. Chili Paste (found in oriental food section)
- 1-1/2 tsp. fresh organic Ginger, minced
- 1/2 c. organic Chicken Stock
- 1 Tbs. Coconut Aminos (or Tamari sauce)
- 2 tsp. raw Honey
- 1 Tbs. Rice or Apple Cider Vinegar
- 2 Tbs. organic Scallion, chopped
- 1 tsp. Sesame Oil
Place 4 Tbs. coconut oil in large, heavy skillet over medium heat. Add eggplant and stir-fry until soft, about 3 minutes.
Remove eggplant with slotted spoon and set aside.
Add remaining tablespoon of coconut oil to pan, and add garlic, chili paste, and ginger. Stir for 15 – 20 seconds.
Add stock, aminos or Tamari and honey and bring to a simmer. Add vinegar and eggplant and cook over medium low until eggplant has absorbed most of the sauce, about 1 -2 minutes.
Remove from heat, and stir in scallions and sesame oil.
~ Enjoy! ♥