This stir fry is better than take-out!
|2 T||canola oil|
|1 T||ginger (fresh, minced)|
|2 clv||garlic (minced)|
|2||scallions (minced, white and green parts kept separate)|
|1||jalapeno pepper (seeded and minced)|
|1||eggplant (medium diced)|
|1||carrot (medium diced)|
|1⁄2 t||cayenne pepper|
|1⁄3 c||peanut butter (chunky)|
|3 T||soy sauce|
|1 T||rice wine vinegar|
|1 lb||firm tofu (water pressed out, cut into medium cubes)|
|1 c||vegetable stock|
|1||broccoli (medium head, cut into bite-sized florets)|
|salt (to taste)|
|pepper (to taste)|
Heat oil in large wok or heavy skillet. Sauté ginger, garlic, white scallion and jalapeno pepper. Add eggplant and keep sautéing for 2 more minutes or until eggplant is wilted a little bit. Add carrot and keep sautéing for 2 more minutes. Add cayenne pepper, peanut butter, soy sauce, vinegar and honey. Stir and add tofu and stock. Keep stirring and slowly bring to boil. Adjust consistency by adding more peanut butter or stock. Finish by adding broccoli and adjust for taste with salt and pepper. Garnish with scallion greens. Serve with curry rice or steamed basmati rice.
This is very fast-cooking so have all ingredients prepped before you heat the wok.