Eggplant Stir Fry

[vc_row parallax=”” parallax_image=”” wide=”no”][vc_column][nd_options_spacer nd_options_height=”15″][vc_row_inner][vc_column_inner width=”1/3″][nd_options_team nd_options_layout=”layout-5″ nd_options_image=”13140″][/vc_column_inner][vc_column_inner width=”1/3″][nd_options_team nd_options_layout=”layout-5″ nd_options_image=”13139″][/vc_column_inner][vc_column_inner width=”1/3″][nd_options_team nd_options_layout=”layout-5″ nd_options_image=”13141″][/vc_column_inner][/vc_row_inner][nd_options_spacer nd_options_height=”15″][vc_column_text]Eggplant Stir Fry recipe courtesy of Community Chef Amria Gordon. This recipe feeds 4-6 people.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][mpc_tabs preset=”preset_0″ content_preset=”_preset_0″ font_preset=”preset_1″ font_color=”#6b6b6b” font_size=”16″ font_line_height=”1.75″ font_transform=”none” font_align=”left” content_padding_divider=”true” content_padding_css=”padding-top:20px;padding-right:0px;padding-left:0px;” background_color=”#f3f3f3″ padding_divider=”true” padding_css=”padding-top:30px;padding-right:30px;padding-bottom:30px;padding-left:30px;” margin_divider=”true” margin_css=”margin-right:0px;margin-left:20px;” mpc_button__preset=”mpc_preset_35″ mpc_button__font_preset=”preset_1″ mpc_button__font_color=”#a6bf74″ mpc_button__font_size=”16″ mpc_button__font_transform=”uppercase” mpc_button__background_color=”#f3f3f3″ mpc_button__border_css=”border-width:2px;border-color:#a6bf74;border-style:solid;border-radius:5px;” mpc_button__padding_divider=”true” mpc_button__padding_css=”padding-top:12px;padding-right:30px;padding-bottom:12px;padding-left:30px;” mpc_button__hover_font_color=”#ffffff” mpc_button__hover_background_color=”#a6bf74″ mpc_button__hover_background_effect=”slide-left” mpc_button__hover_border_css=”border-radius:0px;” button_margin_divider=”true” button_margin_css=”margin-right:15px;”][mpc_tab title=”Ingredients” tab_id=”1538881441-2-79″][vc_column_text]

• 1 Eggplant, cut up in ½ inch pieces
• 4 Stalk of scallions, chopped
• 2cloves of garlic, finely chopped
• Sliced Bell Peppers, assorted colors
• 1 sliced onion
• 1 finely chopped hot pepper of your choice
• ¼ cup fresh torn basil
• Sea Salt and Black Pepper (for taste)
• 4tbs Extra Virgin Olive Oil
• ½ cup hoisin sauce, mixed with 3tbs of rice vinegar and 1tbs cornstarch

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1. Add Olive oil to hot sauce pan.
2. Add eggplant, peppers, scallion, and garlic and onion. Cook until eggplant is tender.
3. Add salt and hot pepper.
4. Add Hoisin mixture to the vegetables.
5. Stir until the mixture thickens.
6. Sprinkle with basil.
7. Serve as desired.

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