- 6 medium carrots or 3 large ones
- 1/2 head of cauliflower
- 4 small or 1 Japanese eggplant
- 1 cup chopped mushrooms ( we used chestnut)
- 4 small or 1 large red pepper
- 2 cloves garlic
- thumb size of ginger
- 1/2 large onion
- 2 strands shallots
- avocado oil
- 3 Tbsp non-GMO soy sauce
- 1 Tbsp honey
- 3 Tbsp mustard
- 4 Tbsp olive oil
- 1/4 cup wine
- Chop, slice, and dice! There’s no wrong way to do it. Carrots and eggplant can be cut once lengthwise and then into smaller pieces horizontally.
- Whisk together all the liquids. Start with soy and mustard, then add honey, salt and pepper to taste.
- Fill a large saucepan with an inch of water. When boiling, add chopped cauliflower florets.
- Soak eggplant in a bowl of water for 30 min, or add it to the boiling cauliflower to pre-soften.
- Heat oil in wok or large saucepan on medium heat.
- Add garlic, ginger, scallion and onions. Stir one minute.
- Add carrot, peppers. Stir three minutes.
- Add mushrooms. Stir three minutes.
- Add in precooked cauliflower and eggplant. If you pre-soaked the eggplant but did not precook it, add it in #3. Toss for three minutes.
- Add wine, stir for two minutes.
- Add sauce, stir, taste, decide if it’s ready! If still a bit hard, cook a bit longer.
In our test, the eggplant came out a bit bitter. The solution is to soak it first (30 min) or blanche it for 5 minutes in boiling water. Some foodies suggest soaking in milk or sprinkling on salt to draw out the bitterness. You can try any of the above.