Ingredients
The following ingredients have 4 Servings
- ½ cup low-sodium vegetable broth
- 1 tablespoon hoisin sauce
- 1 tablespoon balsamic vinegar
- 2 teaspoons arrowroot powder
- 1 teaspoon pure cane sugar
- 1 teaspoon chili garlic sauce
- 1 teaspoon. reduced-sodium soy sauce
- 2 cups ¾-inch cubed eggplant
- 1 cup sliced leeks
- 1 fresh jalapeño chile, sliced (see tip in recipe intro)
- 2 cloves garlic, minced
- 2 cups broccoli rabe, cut into 2-inch pieces
- 1 cup cherry or grape tomatoes
- 1 8-oz. can sliced water chestnuts, rinsed and drained
- 2 cups hot cooked wheat berries
- Crushed red pepper
Instruction
- For sauce, in a small bowl combine the first seven ingredients (through soy sauce) and ¼ cup water. Mix well.
- In a large wok or extra-large skillet cook and stir eggplant, leeks, jalapeño, and garlic over high 5 minutes, adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Add broccoli rabe, tomatoes, and water chestnuts; cook and stir 2 to 3 minutes or until broccoli rabe is just starting to get tender.
- Stir sauce and add to wok. Mix well; cook and stir 1 to 2 minutes or until sauce is thickened. Serve over wheat berries and sprinkle with crushed red pepper.
