Another take on my favorite stir fry. Not as rich as the curry I order at Thai restaurants, but a lighter take for sure. A bit tangier too, yumm!
1/2 onion
2tbs garlic
evoo
1/2 eggplant
Mushrooms
3tbs liquid aminos
1/2 lemon
Tumeric
Cumin
Coriander
1/2 can coconut milk
Crushed red pepper
1/2 package of tofu
Baby Bok choy
Water
Similar to my bomb stir fry, saute garlic and onions in olive oil or oil of choice. Pan fry tofu cut into 1in cubes. Add sliced eggplant and mushrooms, sautéing. Then add aminos, lemon, spices, coconut milk, and a dash of water. Cut bok choy adding harder stalk pieces first and then the green soft parts at the end. Sautee until veggies are soft to your liking, serve over grain of choice! I love to do a medley, combining rice/quinoa/oats/buckwheat/flax, up to you!
