"We are dedicated to cruelty-free living through a vegetarian - vegan lifestyle. Let no animal suffer or die that we may live!"
This delicious vegan eggplant spinach stir-fry was prepared in our large stainless steel wok. It makes 8 to 10 servings when served over a bed of brown rice. Leftovers can be stored in a covered container in the refrigerator for a few days. If you wish to make a smaller amount, cut the recipe in half.
Begin by placing the rice pot and water on the stovetop and bring to a boil.
While the water is heating, wash and clean the veggies, peel the carrots and onions, coarsely dice eggplant, onions, and spinach and place in the wok. Cut the celery into 1-1/2 inch long pieces and cut each piece into thin strips and add to the wok. Thinly slice the carrots and add to the wok. Add the ginger and hot pepper.
When the water in the rice pot begins to boil, add the rice, cover, lower the heat to simmer and cook until all the water is absorbed into the rice.
Add all the sauce ingredients to the blender container, cover, and run the blender at high speed until they become smooth. Set aside until the veggies are cooked.
Stir-fry the veggies until they are tender but still a little crunchy. Lower the heat to simmer and add the water chestnuts and blenderized sauce mix, and continue stir-frying until the sauce thickens and uniformly coats all the veggies.
Serve over a bed of brown rice and enjoy.
The above recipe is in keeping with God's creation intent (Genesis 1:29-31): 'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so. God saw all that he had made, and it was very good.' (NIV) Let no animal suffer or die that we may live!