Eggplant, Squash and Kale Stir-Fry

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Servings: 4 Prep: 45 min Dairy Free Gluten Free Stovetop Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Coconut Aminos, Rice Vinegar, Eggplants, Winter Squash, Kale, Fresh Ginger, Crushed Red Pepper

Ingredients

For the sauce:

¼ cup coconut aminos, plus more to taste ⚠

¼ cup white wine

¼ cup water, or stock

2 teaspoons rice vinegar ⚠

2 teaspoons honey

For the veggies:

2 large eggplants ⚠

2 small winter squash, like kabocha ⚠

2 bunches kale ⚠

4 green onions

2 inches fresh ginger ⚠

¼ cup coconut oil

8 teaspoons minced garlic

2 tablespoons sesame oil

2 teaspoons sesame seeds

1 teaspoon crushed red pepper, optional ⚠

Instructions

1. For the sauce: Combine the sauce ingredients and set aside.

2. For the veggies: Cut eggplant into 2 inch pieces. Peel and scoop seeds out of squash; cut into same size as eggplant. Remove tough stems from kale, and chop finely.

3. Dice green onions, and peel and mince the ginger.

4. Heat a wok or large pan over medium high heat. Add the coconut oil to the pan.

5. Stir in the green onions, garlic, and ginger and cook just enough to release their flavors into the cooking oil - about 15 seconds.

6. Add the eggplant and squash and stir-fry until they are softened. Push the vegetables to the sides of the skillet and stir the sauce in the middle.

7. Turn the heat up high. Add the kale to the skillet. Stir-fry everything together for one or two minutes until kale is just wilted and the sauce is well incorporated.

8. Stir in sesame oil, sesame seeds, and optional crushed red pepper.

9. Serve immediately with extra soy sauce to taste.