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. 1

   Chop, 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. 2

   Whisk together all the liquids. Start with soy and mustard, then add honey, salt and pepper to taste.

3. 3

   Fill a large saucepan with an inch of water. When boiling, add chopped cauliflower florets.

4. 4

   Soak eggplant in a bowl of water for 30 min, or add it to the boiling cauliflower to pre-soften.

5. 5

   Heat oil in wok or large saucepan on medium heat.

6. 6

   Add garlic, ginger, scallion and onions. Stir one minute.

7. 7

   Add carrot, peppers. Stir three minutes.

8. 8

   Add mushrooms. Stir three minutes.

9. 9

   Add 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. 10

    Add wine, stir for two minutes.

11. 11

    Add sauce, stir, taste, decide if it's ready! If still a bit hard, cook a bit longer.