Eggplant, cabbage, onions and red peppers in an Asian inspired sauce with added avocado served over rice and quinoa. Add a veggie dense side salad plain or with an oil-free dressing. I didn’t have any on hand but green onions and bean sprouts would be great raw dish toppers when plating.

Sauce
1 c low-sodium or no-sodium veggie broth
3 Tbsp oyster sauce (Vegan version is made with fermented soybeans)
1 Tbsp lite soy sauce
1-2 Tbsp fresh grated ginger root or (2 tsp ginger powder)
1 Tbsp rice vinegar (Optional: Omit to reduce acidity)
2 tsp garlic powder or 1-2 Tbsp fresh grated/minced
1 ½ Tbsp cornstarch
1 Avocado
1+ Tbsp sesame seeds (used in place of Sesame oil) or feel free to add it.
1+ Tbsp chia seeds

Mix the above ingredients together cold and set aside.
Prepare 1 cup of rice and 1 cup of quinoa.

Prepare Veggies
2 c purple or green cabbage
1 medium eggplant
1 red pepper
1 c red or white onion

Slice all the veggies into 1” pieces. Saute in a hot pan about 8 mins (stirring frequently) until the eggplant is fork tender. The onions and peppers will still be crunchy. For oil-free use 3 Tbsp of filtered water or Veggie Broth.

Re-mix the sauce and add to your hot pan. It will thicken in about 15 seconds and is now ready to serve.

Makes 4 servings