Stir-Fry With Rice & Baked Aubergine

Preparations for this meal began before I knew what the end result would be. I brought in a pot full of Swiss Chard from the garden and put it on the stove to boil. I also got a small pot of rice cooking. Also from the garden was a skinny Ichiban eggplant which I split lengthwise and dusted with Holy Smokes Pork & Meat Rub. I put it in the Oven Central to bake at 400ºF for about 40 minutes.

eggplant

eggplant


By this time the decision was made to do a stir-fry. A few sliced mushrooms went into a heated dry skillet to sweat out their moisture.

stir fry


The mushrooms were removed from the pan and set aside. In the same pan with a little oil onions were sautéed followed by yellow crookneck squash.

stir fry


I squeezed the moisture out of the cooked Swiss chard, gave it a rough chop and added into the skillet. I thawed some homemade frozen seitan and cut it into strips. They were added to the stir-fry along with the cooked mushrooms.

stir fry

stir fry

stir fry


Lastly, I stirred in a sauce I had put together to flavor the stir-fry. The ingredients for the sauce were:

  • fermented bean paste
  • brown rice vinegar
  • soy sauce (Bragg Liquid Aminos)
  • toasted sesame oil
  • mirin
  • molasses
  • onion powder
  • garlic powder
  • sriracha
  • xanthan gum

stir fry

stir fry


 


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