HOLISTIC CHEF EDDIE'S TIP OF THE DAY #87

With our busy schedules sometimes it's difficult to put together a meal that is so fresh, so clean and so nutritious.  I've got news for you, I have just the meal that will simplify your life, that is fun to make and so colorful that you can't stop noshing on the ingredients before you cook them.  It's called the VEGGIE STIR-FRY.  Back in my hippie days in the 60's and 70's we cooked communaly.  I don't know if that's a word but a bunch of us in our neighborhood use to get together on a regular basis and cook up this wonderful dish.  It really brings back such good memories of when people were open and vulnerable with others without fear.  Everything was shared.  You talk about clean foods, this is it.  No additives, no preservatives, no chemicals.  Just plain good ingredients.  I know we make this dish in the present too because it's just plain healthy and a real tradition.  Make some brown rice or quinoa to add to the stir-fry.  It's quick and easy and a real staple in the 60's and in 2020 (almost!!).  Enjoy!!

                         VEGGIE STIR-FRY

4 teaspoons Extra Virgin Olive Oil or Toasted Sesame Oil
1/2 cup Green Onions, sliced diagonally
1 Tablespoon Garlic, minced
1 Tablespoon Fresh Ginger, minced
1/2 teaspoon Red Pepper Flakes
1 medium Japanese Eggplant, cut lengthwise and then cut into 1/2 inch slices or 2 1/2 cups Eggplant cut into 1 inch cubes
3 cups Bok Choy cut into 1 inch slices
1 1/2 cups sliced Shitake Mushrooms
1 cup thinly sliced Carrots, julienne
1 cup Red Bell Pepper cut in thin slices, julienne
1 1/2 cup Mung Bean Sprouts
1 cup fresh Snow Peas or Sugar Snap Peas
1/2 can sliced Water Chestnuts
1/3 cup Braggs Liquid Amino
2 Tablespoons Cold Water
2 Tablespoons Arrowroot Powder

1)  In a wok or large nonstick skillet over medium high heat add the oil.  When it's hot add the Green Onions, Garlic, Ginger and Red Pepper Flakes.  Stir-fry for 1 minute.
2)  Add the Eggplant and stir-fry for 2 minutes.  Add the Bok Choy, Mushrooms, Carrots and Red Bell Pepper and stir-fry for another 2 mintues.  Add the Mung Bean Sprouts, Snow Peas and sliced Water Chestnuts and stir-fry for 2 minutes until all veggies are crisp and tender and the Eggplant is soft.  
3)  Dissolve the Arrowroot Powder in the water.  Add the Braggs Liquid Amino to this mixture and stir until well combined.  Add to the wok or skillet and cook for 1 - 2 minutes until the sauce thickens.  Serve hot over cooked Brown Rice or any other grain.  Even Pasta.  Cool Man!!!