Ingredients
- 1 Cup Cubed pumpkin
- ½ Cup Cubed Japanese eggplant
- 1 Cup Trimmed green beans
- 1 Red pepper deseeded and cubed
- 1 Cup Cubed extra firm tofu
- ½ Cup Chopped coriander
- 1 Lime
- 1 Tablespoon Crushed garlic
- 1 Tablespoon Crushed Ginger
- 3 Tablespoons Gluten free sweet and dark soy sauce
- 2 Tablespoons Canna-Coconut oil
- Hot sauce to taste
Directions
- Steam pumpkin cubes for 4 minutes and reserve.
- Heat oil in a large wok or frying pan and add the eggplant and tofu.
- Fry till crisp before adding the garlic and ginger and stirring to combine.
- Add the soy sauce along with the pepper and the beans and stir fry until cooked but still crunchy.
- Add the pumpkin and stir to combine.
- Turn off heat and squeeze in the juice of half the lime and most of the coriander.
- Garnish with hot sauce, remaining lime wedges and coriander.
