swap it out for gluten-free tamari. In a large sauté pan or wok, heat 3 tablespoons of the canola oil over high heat. Add the eggplant and stir-fry until tender, 6 to 8 minutes. Transfer the ...

August is peak eggplant season; look for Japanese and Chinese eggplants for this stir-fry recipe ... Stir vinegar and tamari into chile mixture. Return eggplant to skillet and add half of sauce.

until eggplant is tender and has absorbed some of the sauce, about 2 minutes. Transfer stir-fry to a serving platter or divide evenly among plates. Garnish with black pepper and fresh cilantro leaves.

If you buy your eggplant ahead of time, they will last up to 2 days if kept on the counter and up to 5 days if stored in the ...

Cut eggplant lengthwise into 4 (1/2- to 3/4-inch-thick) planks. (Each plank should have skin on two long sides.) Repeat process with remaining eggplant. Brush eggplant planks evenly with tamari ...

Chicken and Broccoli Stir-Fry. Chicken and broccoli is a safe bet for any picky-eaters about, but this flavorful version is tasty for anyone. Cashew Eggplant Chicken Stir-Fry. This hearty stir-fry ...

Heat a large skillet over medium-high heat. Add the olive oil and after the oil is hot, stir in the eggplant. Cook for 3-5 minutes, turning occasionally, until the eggplant is seared. Stir in the ...

stir them a final time and transfer to a plate. Repeat with the remaining oil and asparagus. 3. When all the asparagus are cooked, lower the heat slightly and add the mirin, tamari, and sesame oil.

swap it out for gluten-free tamari. In a large sauté pan or wok, heat 3 tablespoons of the canola oil over high heat. Add the eggplant and stir-fry until tender, 6 to 8 minutes. Transfer the ...