This is a really good balanced meal, carbs, plenty of vegetables and a good sized portion of protein, a satisfying and complete meal. This dish is very quick to fix if use pre-cut veggies. This dish could be had for lunch/ dinner, and works well, when you are not ready to spend a lot of time in kitchen.
Ingredients
- Onion – 1 (sliced)
- Red chili Pepper- 1(deseeded and diced)
- Green Thai eggplant – 6(diced)
- Bell pepper- 1 (diced)
- Zucchini- 1 (diced)
- Button mushrooms – 1(8 ounces pack- sliced)
- Carrots- ½ cup ( I used crinkle cut carrots)
- Cilantro leaves- ¼ cup
- Ginger –1 teaspoon (minced)
- Garlic – 1 teaspoon (minced)
- Mint leaves- 3 sprigs
- Soy sauce – 3 teaspoons
Directions
1. Heat oil in a non stick skillet over medium heat. Add minced ginger, garlic, red chilies and onions. Cook till onions become translucent. Add chopped egg plants and stir fry for 5 minutes until eggplants are tender.
2. Stir in bell pepper and zucchini and stir fry for 4 more minutes. Stir in sliced mushrooms and stir fry for 4 more minutes until veggies are tender.
3. Add cilantro leaves and mint leaves along with soy sauce and cook till the leaves are wilted.
4. Switch off and serve with brown rice/ jasmine rice.
This is my entry for Priya’s It’s a vegan world- Thai and Vaishali’s Vegan world.