SPICY SWEET-N-SOUR EGGPLANT STIR-FRY
Servings Prep Time
4servings 10minutes
Cook Time
15minutes
Servings Prep Time
4servings 10minutes
Cook Time
15minutes
Ingredients
Sweet and Sour Sauce
  • 4large Medjool Dates, pitted and chopped
  • 8oz can Crushed Pineapples, in juice not syrup(do not drain)
  • 1/4cup Apple Cider Vinegar, Raw, Unfiltered
  • 1/3cup Coconut Aminos(or low sodium Tamari)
  • 2large Garlic Cloves
  • 1/4cup Pineapple Juice(from 20 oz can of Pineapples below)
  • 1 1/2tsp Ground Ginger
  • 2Tbsp Arrowroot Powder
Stir-Fry Ingredients
  • 1large Yellow Onion, Chopped
  • 1cup White Button Mushrooms, sliced
  • 20oz bag Frozen Sugar Snap Pea Stir-Fry
  • 1lb Eggplant, chopped
  • 4large Garlic Cloves, finely chopped(about 1 Tbsp)
  • 1/4tsp Chipotle Pepper
  • 20oz can Pineapple Chunks, in juice not syrup(drained and reserve juice; set aside 1/4 cup to be used in sauce above; use remaining to stir-fry the veggies)
  • to taste Red Pepper Flakes(optional)
  • 4 tsp Cashews, unsalted(optional)
Instructions
Sweet and Sour Sauce
  1. Remove the pits from the Medjool dates. Add to a high-speed blender with all remaining sauce ingredients. Blend until completely smooth. Set aside. NOTE: Be sure to add the juice from the crushed pineapples and 1/4 cup pineapple juice from the 20oz can of pineapple chunks.
Stir-Fry
  1. Chop the onions and mince the garlic cloves. Drain the pineapple chunks and reserve the juice.
  2. Add all of the chopped and frozen veggies to a large non-stick pan. Add the chipotle pepper. Add 1/4 cup of the reserved pineapple juice to the pan. Sautee the veggies on medium-high heat until tender. Cook covered stirring frequently until veggies are tender and the liquid is evaporated (about 12 minutes).
  3. Add in the drained pineapple chunks to the stir-fry. Give a quick stir thru. Add the prepared sweet and sour sauce. Give a good stir thru. Continue to cook for another 3 minutes until sauce thickens. Remove from heat.
  4. Serve over preferred brown rice. Garnish with red pepper flakes and cashews. Enjoy!
Recipe Notes

NOTE:  Prepare brown rice of choice per package instructions.  Preparing rice in an instant pot expedites time. 

INSTANT POT instructions for brown rice:  1 cup brown rice rinsed and drained and 1 cup of water.  Cook on “Manual” mode for 22 minutes with 10-minute natural release.  Remove lid, fluff rice with a fork and serve.  Leftover rice can be stored in a tightly sealed glass jar for up to a couple of weeks.

Recipy by Get2dRoot Health and Wellness