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Spectacular Stir-fry with Maple/Mustard




Source of Recipe


Denise - Short-Cut Vegetarian: Great Taste in No Time by Lorna Sass


Recipe Introduction


Spectacular Stir-fry with Maple/Mustard Sauce
There are as many options for stir-fry sauces and spices as there are combinations of vegetables to use. This is just one series of suggestions – feel free to substitute any of your favorite veggies for those I listed below.


List of Ingredients




Ingredients:
1 large yellow onion
2 cloves garlic, minced
2 bell peppers, any combination of yellow, red, or green, sliced
1 eggplant, Italian or Japanese, diced
8 ounces extra-firm tofu, diced
About 1/2 cup water or vegetable stock

Maple/Mustard Sauce

Makes about 3/4 cup

1/4 cup tamari
1/4 cup Dijon mustard
3 tablespoons water
3 tablespoons toasted sesame oil
2 tablespoons pure maple syrup

Recipe



Directions:
1. Heat approximately 1/2 cup of liquid (water, stock, wine, etc.) in a large skillet or wok.
2. Add the onions and garlic and cook over high heat until the onions are softer and more translucent – usually about 5 minutes.
3. Add the eggplant and begin to add the stir-fry sauce.
4. Add the tofu and peppers.
5. Add more stir-fry sauce and cook until the eggplant is done.
6. Serve over brown rice, quinoa, or any other grain.

Maple/Mustard Sauce
In a jar, combine all of the ingredients. Cover and shake vigorously. Refrigerate until needed, up to 3 months. Shake well before using.
Preparation time: about 10 minutes