Thai inspired eggplant stirfry

• 1 large eggplant-diced
• 1/2 medium onion-chopped- I used yellow but u may choose according to prefrence
• 1 red pepper, chopped
• 1 green pepper, chopped
• 1/2 packages frozen cauliflower, broccoli, carrot mix
• 1/2 cup soy sauce
• 4 1/2 tbsp hoisen sauce
• 3 tsp chili sauce - more or less depending on your prefrence in the spicey department
• 2/3 cup water
• 2 tbsp cornstarch
• 2 tbsp olive oil, extra virgin
• 1 salt, pepper, garlic powder, sweet dried basil-feel free to add what you desire here

1. Im medium saucepan and on medium heat, add a couple tablespoons of evoo
2. Add veggies and a little water to pan.
3. Cover and simmer until vegetables are cooked
4. While vegetables are cooking, combine hoisen, soy sauce, chili sauce, cornstarch, water and whisk to combine
5. When vegetables are cooked through, reduce heat to low and pour sauce over top.
6. Stir to combine.
7. Add seasoning and stir to combine.
8. Cover and allow the sauce to warm and thicken
9. **note** excellent over brown rice or with added beef, pork or chicken.
10. I intentionally left this sauce and veggie recipe simpke so you can experiment and create your own personilized dish.

onion, red pepper, green pepper, frozen cauliflower, soy sauce, hoisen sauce, chili sauce, water, cornstarch, olive oil, salt

Taken from cookpad.com/us/recipes/346988-thai-inspired-eggplant-stirfry (may not work)