Kung Pao Eggplant

This easy recipe is so much better than any takeout you can order..and ready in 30 minutes or less. Naturally vegan and gluten-free.

Sauce:
2 tablespoons tamari or soy sauce
2 tablespoons natural rice vinegar
3 tablespoons vegetable broth
2 tablespoons pure maple syrup
1 tablespoon finely grated fresh ginger root
1 teaspoon arrowroot flour or cornstarch
1 teaspoon toasted sesame oil

Stir Fry:
1 tablespoon + 1 teaspoon coconut oil, divided
2 medium (2 pounds total) eggplant, cut into 1 inch cubes
1 large red bell pepper, cut into 1 inch dice
1 large green bell pepper, cut into 1 inch dice
2 stalks celery, cut into ½ inch slices
½ cup roasted, unsalted peanuts
2 cloves garlic, minced
3 to 4 medium dried red Chinese or Arbol chilies
2 scallions, sliced thinly diagonally

View the full recipe at Taste Love and Nourish →