Asian Veggie Stirfry


    2 tsp canola oil
    1 Japanese eggplant, sliced on the diagonal 1/2" thick
    2 small zucchinis sliced on the diagonal 1/2" thick
    4 shiitake mushrooms, sliced thin
    2 cloves garlic, crushed
    3 slices ginger
    small lotus root, peeled and sliced thinly cross-wise, so the inside looks like a star.
    think slices cayenne pepper (optional)
    1 Tbsp tamari, shoyu, soy sauce
    4 oz seitan sliced thin, with some broth
    2 oz lite coconut milk
    dash 5 spice powder


Five Spice Powder And Coconut Milk Blend In Harmony In This Dish

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