HOLISTIC CHEF EDDIE'S TIP #73

Yesterday a group of us celebrated my dear friend Michelle's birthday at Christopher's Kitchen in Palm Beach Gardens.  My friends Alan and Lori ordered SPICY KUNG PAO BEETS.  I couldn't believe how absolutely delicious it was.  I was sold and knew that I needed to duplicate it.  On the menu they listed some of the ingredients but a business will never tell you their complete secrets.  They want you to come back and eat it again.  I worked on it today and came up with a healthy, SPICY version.  I love love love beets cooked in any fashion.  I grew up with a Eastern European Grandmother who made borscht.  It was such a treat and I loved the sweet taste of the shredded beets in this cold soup.  Beets are full of vitamins and minerals such as Vitamin C, B6, magnesium and fiber.  I will definitely make this dish and is perfect as an accompaniment to an entree or served with brown rice as a main course.  Prepare to experience lots of heat so you should always add a little at a time, tasting as you add.  It's one of those experiences that has stuck with me.  I hope you enjoy making and eating it.  

      SPICY KUNG PAO BEETS & EGGPLANT

1 medium Red Onion, chopped fine
2 medium Red Beets, peeled and cut into small chunks 
2 Red Bell Pepper, cut into small chunks
2 ribs Celery, cut into small pieces
4 ounces Shitake Mushrooms, sliced
2 Japanese Eggplant, cut into 1/2 inch chunks
3 Tablespoons Toasted Sesame Oil
1 teaspoon Red Pepper Flakes
2 teaspoons minced Garlic
2 teaspoons minced Ginger Root
1/4 cup toasted Hazelnuts, coarsely chopped
4 Scallions, sliced thin
Sesame Seeds (garnish)
Sauce:
1/4 cup Braggs Liquid Amino
2 Tablespoons Rice Wine Vinegar
1 Tablespoon Granulated Monkfruit Sweetener
1 - 2 teaspoons Thai Chili Paste
1 teaspoon Arrowroot Powder
3 Tablespoons chopped Cilantro

1)  Add 3 Tablespoons Toasted Sesame Oil in a large skillet.  Add the Sweet Onion and cook until translucent.  Add the Red Pepper Flakes and cook until just turning dark then add the Garlic and Ginger stirring frequently until fragrant.  Add the Celery, Beets, Eggplant, Mushrooms, Hazelnuts and Red Bell Pepper.  Cook until all vegetables are fork tender.
2)  In a bowl, add the Braggs, Rice Wine Vinegar, Monkfruit Sweetener, Thai Chili Paste, Cilantro and 1 teaspoon Arrowroot Powder (to thicken the sauce).  Mix Well and when the veggies are done, add the sauce stirring constantly until the sauce begins to thicken.  Cook an additional 10 minutes.  Serve by adding Sesame Seeds on top.  This will be a recipe for one of my Facebook Live demos.