Ingredients:

• 2 medium- small Asian eggplants – each cut length-wise so there are 4 pieces- score each piece, not cutting through all the way
• 1/2 box of firm tofu- cut into medium size cubes
• 1 cup mung beans
• 3 carrots chopped
• 1 tablespoon ginger (chopped)
• 6 cloves garlic (chopped)
• 2 tablespoons soy sauce
• 3 green onions ( chopped)
• Salt to taste
• 1 tablespoon coconut oil
• 1 teaspoon olive oil
• tablespoon cornstarch with a little water
• 1 cup of either chicken broth or mushroom broth for vegetarians

Preparation

1. Warm up stir-fry pan and add coconut oil for one minute
2. Stir in chopped garlic and ginger for 30 seconds
   Add eggplant pieces
3. Cook the above for up to 10 minutes
4. Add tofu, mung beans, carrots and soy sauce along with broth and cook for 5-10 minutes
5. Keep 1/2 cup of water on hand in case it gets dry and add if necessary
6. Open cover, put cornstarch mixture into pan and stir
7. Add the olive oil
8. Salt to taste
9. Add the chopped green onions last
10. It is ready to serve– Eat and Enjoy