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Spicy Summer Stir Fry
A quick-cooking stir fry, using some of the best from the Farmer's Market or your local grocery store this month — eggplant or zucchini.
Ingredients:
- 1 T vegetable or wok oil
- 4 cloves of garlic, minced
- 5 green onions, white and green parts, sliced
- 1/2 red onion, diced
- 3 1/8" wide slices of ginger (remove these before eating!)
- 1 regular eggplant OR 3 Chinese eggplant OR 4 zucchini
- 1 red bell pepper, diced
- 1 10 oz. block or firm tofu
- 1/4 cup each of rice wine vinegar, soy sauce and vegetable OR chicken broth
- 3 T chili sauce (such as Sriracha) OR 2 tsp. Tabasco
- 1 T honey
- 3 T cornstarch dissolved in 1/4 cup warm water
Saute onion in olive oil over medium heat until deeply caramelized — 20-30 minutes.
Add garlic, chili flake, salt and dill and saute for 1 minute.
Add balsamic vinegar and cook until evaporated.
Remove from heat and stir in green onions, black pepper and yogurt cheese.
Serve with carrot sticks, potato chips, pita chips, red bell pepper strips and other delicious things.
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