- 1-2 Tbsp olive oil
- 1 small eggplant, diced
- 1 head of broccoli
- 1/2 onion, peeled and sliced
- 1 carrot, sliced
- dash of ginger
- dash of garlic powder or granulated garlic
- First, to prep the broccoli and carrots. You can just slice the carrots into discs, but the stir fry will look prettier if you instead cut the carrot into 3 or 4 pieces, stand it up on the round part, and then make thin slices as the carrot is standing up. If you cut it this way, please be careful. If you are not sure what I mean, you can find a photo with this recipe, or just slice them into discs (like you might normally slice a carrot). To prep the broccoli, wash the buds and stem. Cut off the stem. Slice the stem into thin discs, discarding the bottom and cutting out any brown parts. Pull apart the head, the part with the buds.
- Pour olive oil into a frying pan or onto a grill.
- Start cooking the carrots first for a couple minutes, 2-5.
- Sprinkle on or add a pinch or two of salt (to taste).
- Add all other vegetables and stir fry/grill, stirring occasionally, over medium or between low and medium heat for about 5-15 minutes, depending on your heat and how you like your vegetables. Higher heat, stir more often. You may also cover the vegetables to keep them moist (I think it also lowers the risk of burning, although you should still keep an eye on your veggies) I like mine al dente.
- Add seasonings and cook for another 2-5 minutes, stirring occasionally to prevent burning.
- Remove from the heat.
Best eaten while still hot.
This made enough to be an entree for two single meals. Try some vegetable spring rolls and noodles, or rice on the side to make a full, delicious oriental-style (but still American) meal for two, or even just for you. Leftovers are nice, too.