Kung Pao Eggplant

Ingredients:

• Eggplant – 1 large, cut into 1-inch cubes
• Coconut oil – 2tbs, divided
• Dried Red Chiles – 6, cut in half
• Red Bell Pepper – 1 large, chopped
• White Onion – 1/2 large, chopped
• Dry-Roasted Almonds – 1/3c
• Scallions – 3, thinly sliced, plus more for garnish
• Mushrooms – 8oz
• Bean Sprouts – 14.5oz, canned
• Brown Rice – 4c, cooked

Marinade:

• Mirin (rice wine) – 1tbs
• Coconut Aminos – 2tbs
• Cornstarch – 1tbs

Sauce:

• Black Chinese Vinegar – 2 tbs, (or substitute 1 tablespoon balsamic vinegar plus 1 tablespoon rice vinegar)
• Coconut Aminos – 3 tbs
• Coconut Sugar – 1.5 tbs
• Ginger – 1 tsp, fresh grated
• Garlic – 1 clove, minced
• Cornstarch –1 tsp

Directions:

1. In large mixing bowl toss eggplant and marinade until coated. Set aside.
2. For the sauce, whisk black vinegar, coconut aminos, coconut sugar, ginger, garlic and cornstarch in a small mixing bowl.
3. In a wok or large saute pan, melt 1 tbs coconut oil on high heat. Add eggplant. Cook until lightly golden brown and tender, ~8 minutes. Transfer cooked eggplant back to the large mixing bowl and set aside.
4. Turn heat to medium-high. Add remaining coconut oil to wok.
5. Add dried chiles and saute for ~2 minutes, or until fragrant.
6. Add the bell pepper and white onion cook for ~6 minutes, or until tender.
7. Add mushrooms, cook for ~2 minutes.
8. Add the cooked eggplant, almonds, scallions and sauce, toss to coat. Cook ~60 seconds, or until sauce is thickened.
9. Serve with brown rice and additional scallions for garnish.

Optional: Add grilled chicken thighs for protein.

Stats:

Yield: 4