2 eggplants (aubergine), sliced thinly
2 bunches of Chinese vegetables eg bok choy
4 garlic cloves, crushed
One inch piece of ginger, grated
¼ cup of extra virgin olive oil
Sauté garlic and ginger with oil in wok
Add eggplant and stir fry until cooked
Add Chinese vegetables and stir through until cooked
Serve with quinoa or brown rice mixed with LSA (linseed, sesame, almond) mix
Serves 3-4 people
There is the choice to love and the choice to hate,
there’s the choice to inspire or the choice to turn away.
There’s the choice to follow what your heart and soul attempt to voice;
but the most powerful act of all is to choose to make a choice.
From There's a Vegan in the Kitchen: Viva la Vegan's Easy and Tasty Plant-Based Recipes by Leigh-Chantelle, copyright © 2014 by Leigh-Chantelle. Photo by Carol Slater Photography.
Purchase the print or eBook online or at vivalavegan.net
- Published: 28 November 2014
Attribution-NonCommercial-NoDerivs 3.0 Australia Licence