Ingredients

2 Tbs. roasted sesame oil
3 cups cut into 1 inch slices Japanese eggplant
1 medium red onion, thinly sliced
3 cloves garlic, chopped
2 cups cherry tomatoes tomatoes, cut in halves
3 Tbs. low-sodium soy sauce
Juice from one orange
Juice from one lime
1 tbs miso
1 box pea shoots
1/2 cup chopped fresh mint (optional)

Instructions

Heat oil in wok or large pan over high heat. Add eggplant, onion and garlic and stir-fry 6 minutes. Stir in tomatoes and stir-fry for two more minutes. Add soy sauce, orange and lime juice, and pea shoots and cook 2 minutes more. Garnish with mint. Serve over rice.

You can add tofu to the stir-fry to make it a complete dinner. Add your favorite pepper to spice it up. I’m learning to do this on my own plate, to keep it palatable for my kids. It’s tough not making everything spicy right from the start!