Sticky Vegetable Stir Fry
Ingredients
- 1 tablespoon coconut oil
- 1/2 cup ripe pineapple
- 2 cups organic shiitake mushrooms
- 1 1/2 cups small organic aubergines
- 1 chili
- 1 cup green beans
- 1 carrot, cut into thin sticks
- 3 tablespoons ginger
- 3 cloves garlic
Sauce
- 1 tablespoon arrow root powder
- 1 cup cold water
- 2 tablespoons sesame oil
- 1 tablespoon coconut aminos
- 1 tablespoon coconut vinegar
- 2 tablespoons tamari sauce
- 1 tablespoon Korean chili powder
Preparation
Make the sticky sauce by whisking 1 tablespoon arrow root powder into 1 cup cold water, then whisk in 2 tablespoons sesame oil, 1 tablespoon coconut aminos, 1 tablespoon coconut vinegar, 2 tablespoons tamari sauce, and 1 tablespoon Korean chili powder.
Cook ginger, chili, and garlic in 1 tablespoon coconut oil in a wok for about 2-3 minutes while stirring.
Add pineapple and cook for about 3 minutes.
Add aubergine and cook for a further 5 minutes, stirring.
Add the remaining vegetables and stir for 8 minutes before adding the sauce.
Pour in the sauce and cook for 4-6 minutes until the vegetables are sticky and cooked.
Serve with basmati rice, fresh chili, and coriander.
