Ingredients
Quantities given are what I used for dinner for 3; you can vary them to your own taste and how many portions you want to make. This is a great dish for left-overs.
- Extra virgin olive oil
- Fresh garlic, 2 large cloves, minced
- Onions, 2 cut up
- Eggplant (I used 4 Chinese eggplant from my garden), cut into bite-sized pieces
- Red, green and yellow bell peppers, cut into bite-sized pieces
- Mushrooms – any type, 1 cup, cut into bite-sized pieces
- Tofu, 1 brick, cut into bite-sized pieces (I use organic, firm)
- Bok choy, including top greens, 1 medium, cut into bite-sized pieces
- Any vegetable on your allowed list that you want to add, cut into bite-sized pieces
- Fresh herbs such as basil (I used sweet, lemon and Thai basil), parsley, oregano, chives, rosemary, thyme, all cut up together, for a total of about a half cup.
- Seasonings, including salt, black pepper, red pepper and soy sauce
Directions
- Heat oil in large frying pan or wok.
- Sauté garlic until just starting to brown.
- Add onions and continue cooking until soft.
- Add some of the fresh herbs now, and save some for later.
- At this point, add the vegetables in the order of how long they will take to cook. For the above vegetables, I’d add the eggplant and then cover for a few minutes as I like them more well done. Then add the peppers, mushrooms and tofu. Next I’d add the bok choy bottom part, and lastly the top greens.
- Add the remaining fresh herbs, and season with the salt, pepper and red pepper flakes to taste. Soy sauce is optional, again to your taste.
ENJOY!
