It’s been a number of years since I ate Chinese food due to high sodium content and frying in oil.

I don’t believe in depriving oneself of all foods one enjoys, so I put a lot of effort into transforming high fat or dairy-filled dishes into healthy ones.

Stir fries can be cooked in a healthy fashion. Here is my slightly modified version of that dish. I hope you enjoy it.

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.

Serve hot with gluten-free, high-fiber crackers as an appetizer, or try with steamed spaghetti squash.

~ Enjoy! ♥