Ingredients:

2 eggplants (aubergine), sliced thinly

2 bunches of Chinese vegetables eg bok choy

4 garlic cloves, crushed

One inch piece of ginger, grated

¼ cup of extra virgin olive oil

 

Method:

Sauté garlic and ginger with oil in wok

Add eggplant and stir fry until cooked

Add Chinese vegetables and stir through until cooked

Serve with quinoa or brown rice mixed with LSA (linseed, sesame, almond) mix

Serves 3-4 people

 

There is the choice to love and the choice to hate,
there’s the choice to inspire or the choice to turn away.
There’s the choice to follow what your heart and soul attempt to voice;
but the most powerful act of all is to choose to make a choice.
- Leigh-Chantelle

 

From There's a Vegan in the Kitchen: Viva la Vegan's Easy and Tasty Plant-Based Recipes by Leigh-Chantelle, copyright © 2014 by Leigh-Chantelle. Photo by Carol Slater Photography.
Purchase the print or eBook online or at vivalavegan.net