#EssentialRecipe => Garden Eggplant & Zucchini Stir Fry in Tangy Peanut Sauce

Tangy Peanut Sauce Ingredients:

-1/4 cup peanut butter

-1/4 cup fresh lime juice

-1/4 cup Jonny Hetherington Essentials Goji Berry Ketchup

-Pinch chili flakes or seeds

-1 tsp grated ginger root

-1/4 cup soy sauce

-2 Tbsp tahini 

-Sea salt to taste

 

Method:

Mix all ingredients in a bowl very well.

 

Stir Fri Ingredients:

Eggplant

Yellow Zucchini

Snap Peas

Purple Bell Peppers

Pea Shoots

Mehtod:

Bring a pot of water to a boil and toss in your favorite Asian noodles. Cook until tender but firm, strain and rinse with cold water. Toss in a little bit of sesame or avocado oil to keep from sticking.

Heat a couple of Tbsp of Avocado oil in a wok. Add Whole snap peas and let cook for 2 min.

Add eggplant chunks and Peppers to the mix and sauté on medium for 5 min.

The size that you cut these vegetables will change cooking time. I prefer larger chunks for 5 min. If you go smaller or julienne on you zucchini or eggplant, just add for the last 2 min.

Toss noodles, sauce and vegetables together in the wok.

 

Voila! Garden eggplant and zucchini stir fry in tangy peanut sauce.

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