Macrobiotic Wheat Gluten and Vegetable Stir-fry

• 1 medium Eggplant (slim Japanese type)
• 1/2 Carrot
• 20 cm Burdock root
• 1 Green pepper
• 15 Fu
• 2 tbsp Olive oil
• 1/2 teaspoon, minced Garlic
• 1/2 teaspoon, minced Ginger
• 1 Salt and pepper
• 1 1/2 tbsp Soy sauce

1. Roughly chop up the vegetables without peeling.
2. Lightly rehydrate the fu in water.
3. Stir-fry both in olive oil.
4. Adjust the flavor with grated garlic and ginger, a little salt and pepper, and about 1 tablespoon of soy sauce to finish, and it's complete.

slim japanese type, carrot, root, green pepper, fu, olive oil, garlic, ginger, salt, soy sauce

Taken from cookpad.com/us/recipes/154664-macrobiotic-wheat-gluten-and-vegetable-stir-fry (may not work)