Fridge-Dive-Stir-Fry

📝 Ingredients

• 6 medium carrots or 3 large ones
• 1/2 head of cauliflower
• 4 small or 1 Japanese eggplant
• 1 cup chopped mushrooms ( we used chestnut)
• 4 small or 1 large red pepper
• 2 cloves garlic
• thumb size of ginger
• 1/2 large onion
• 2 strands shallots
• avocado oil
• Sauce:
• 3 Tbsp non-GMO soy sauce
• 1 Tbsp honey
• 3 Tbsp mustard
• 4 Tbsp olive oil
• 1/4 cup wine

👨‍🍳 Instructions

1. 1Chop, slice, and dice! There's no wrong way to do it. Carrots and eggplant can be cut once lengthwise and then into smaller pieces horizontally.
2. 2Whisk together all the liquids. Start with soy and mustard, then add honey, salt and pepper to taste.
3. 3Fill a large saucepan with an inch of water. When boiling, add chopped cauliflower florets.
4. 4Soak eggplant in a bowl of water for 30 min, or add it to the boiling cauliflower to pre-soften.
5. 5Heat oil in wok or large saucepan on medium heat.
6. 6Add garlic, ginger, scallion and onions. Stir one minute.
7. 7Add carrot, peppers. Stir three minutes.
8. 8Add mushrooms. Stir three minutes.
9. 9Add in precooked cauliflower and eggplant. If you pre-soaked the eggplant but did not precook it, add it in #3. Toss for three minutes.
10. 10Add wine, stir for two minutes.
11. 11Add sauce, stir, taste, decide if it's ready! If still a bit hard, cook a bit longer.