Not just another stir-fry, this Japanese-inspired dish can be served alone, as a side dish, or over buckwheat soba noodles, rice, or any favorite grain. Be creative and add your favorite vegetables.
2 tablespoons olive oil
1 green zucchini, coarsely chopped
1 yellow zucchini, coarsely chopped
3 Japanese eggplants, coarsely chopped (do not peel)
1 large sweet onion, peeled and thinly sliced
1 large carrot, peeled and thinly sliced
2 cloves garlic, minced
1 tablespoon fresh ginger, peeled and grated
12 mushrooms of choice (Button, Oyster, Shiitake, or a combination), sliced
3 tablespoons black bean sauce
1 tablespoon soy sauce
1/4 teaspoon crushed red pepper flakes
2 tablespoons fresh cilantro, chopped
1) Heat oil in a large skillet over medium-high heat.
2) Add zucchinis, eggplant, onion, carrot, garlic, ginger and mushrooms. Stir-fry until vegetables are tender, but remain crisp, about 2 to 3 minutes
3) Stir in remaining ingredients, stir well to combine.
4) Transfer into your favorite serving plate, or serve over noodles or rice. Garnish with a fresh cilantro sprig or two. Makes 6 servings, approximately 2/3 cup each.
Nutritional Analysis per serving: 93 Calories; 47 percent fat (5 grams); <1 gram saturated fat; 10 percent protein; 43 percent carbohydrate; 3 grams fiber.