I bought some fresh cauliflower and eggplant on sale with absolutely no plans for cooking them.
It didn’t take me too long to realize that stir-frying was absolutely the way to go and usually is best when you have fresh vegetables to use.
What you need:
For the fry--
2 TB sesame oil
3 cloves garlic, diced
2 tsp peeled grated fresh ginger
6 green onions (discard the white and the dark green end parts using only the middle cut into one-inch pieces)
4 c fresh cauliflower florets
1 small eggplant (approximately 3/4 lb) cut in bite-sized chunks
For the sauce--
Juice from ½ a lime
3 TB low sodium soy sauce
1 TB vegan Worcestershire sauce
2 TB agave nectar
1 tsp Sriracha (hot chili sauce)
1 TB water
1/4 c chopped dry-roasted peanuts (optional)
1/4 c chopped fresh cilantro (optional)
1 Quorn cutlet per bowl/serving (optional)
What you do:
In a small bowl, mix together the sauce ingredients and set aside.
In a wok or a large deep skillet, heat oil over high heat. Add garlic and ginger and stir-fry 30 seconds, add green onions and stir-fry 1 minute. Add the cauliflower, cook for three minutes and add your eggplant, cooking for another two minutes.
Add sauce and stir-fry for another 3-5 minutes or until the cauliflower is at the consistency at which you like it. Serve with rice and top with peanuts and cilantro if you’re using them, which I highly recommend that you do.
Also, you can pair it with a side of fried tofu or Quorn cutlets (faux chicken). I used the Quorn cutlets and prepared them according to package instructions. I added my own touch by using sesame oil to cook them and sprinkled them liberally with soy sauce as they cooked.