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Stir-fried eggplant, bell pepper, and onion coated in a savory sauce and finished with fresh basil.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 large eggplant chopped into 3/4 inch slices
  • 1-2 tablespoons olive oil
  • 3 red, green, and/or yellow bell peppers , sliced thinly
  • 1 pound portobello mushrooms, stems and gills removed, cut into 1/2 inch slices
  • 1 cup chopped onion
  • 1/4 cup Gluten Free hoisin sauce
  • 2 tablespoons Gluten Free soy sauce
  • 3 cloves minced garlic
  • 2 teaspoons chopped fresh ginger
  • 2 teaspoons arrowroot powder or cornstarch
  • 1/2 cup fresh basil leaves sliced
  • 4 cups hot cooked brown rice
  • 1 tablespoon sriracha sauce

Method
 

  1. Warm the oil in a large skillet over medium-high heat. Add the eggplant, peppers, mushrooms and onion and cook, stirring often, until tender, about 8-10 minutes. Remove skillet from heat.
  2. In a small bowl, combine GF hoisin sauce, GF soy sauce, garlic, ginger, arrowroot powder,1 cup water and mix well.
  3. Pour the sauce into the stir fried vegetables. Put the skillet back on heat and cook for 2-3 minutes or until sauce thickens. Add half of the basil.
  4. Spoon the vegetables over hot rice and add basil and sriracha if desired.

Notes

Makes about 4 cups.

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