I've been taking a lot of photos over the last few days, which is awesome. In particular, I've had the pleasure of doing a bit of work for one of my favorite clients, Natural Contents Kitchen. The food they make is delicious, made from hyper-local, good-for-you ingredients, and they're also absolutely delightful people!
Shoot days are always crazy days, and I have a tendency to get so wrapped up in my work that I forget to do basic things like eat or shower. I had only a moment to throw together some lunch. It's strange, I don't normally eat this much Asian food. I'm known to stick to the three major food groups: doughnuts, pizza, and burrito bowls. But a good stir fry is just so quick and easy, and requires so little time in the kitchen, which is ideal on these mega hot days. The spicy eggplant I made yesterday took all of 15 minutes and was completely delicious. I told you the baby eggplants would make an appearance!
After a long, sweaty week (and an equally sweaty workout this afternoon), I was in desperate need of some byChloe's mac 'n cheese. This photo is certainly not as pretty as the rest of this week's, since I snapped it quickly with my iPhone before shoving all those sweet potato fries in my mouth. It was finished off with my first Chloestess Cupcake.
Spicy Eggplant Stir Fry for One
1 TBSP coconut oil, divided
3-5 baby eggplants, cut into cubes
4-5 cremini mushrooms, sliced
1 clove garlic, minced
1/4 package baked tofu, cut into small cubes
3 swiss chard leaves, leaves and stems chopped and separated
A few basil leaves, sliced into thin ribbons
Chopped cashews (*optional)
Red pepper flakes (*optional)
For the sauce:
1/2 TBSP soy sauce or tamari
1 TSP rice vinegar
1/2 - 1 TBSP hoisin sauce
A pinch of cornstarch, to thicken
Sriracha, to taste
- Heat 1/2 TBSP of coconut oil in a large pan or wok over medium-high heat. Add in the eggplant, and cook until golden brown and soft, about 7-10 minutes, stirring frequently. You may want to add in a sprinkling or water and/or soy sauce to help steam and soften the eggplant.
- While the eggplant is cooking, mix together the sauce ingredients and set aside.
- Once the eggplant is soft, add in the garlic and stir fry together for about a minute, until fragrant. Scoop the eggplant out of the pan and set aside.
- Add the other 1/2 TBSP of oil and the mushrooms. Cook until caramelized, 5 minutes.
- Add in the tofu and toss to combine. Cook for about a minute or two, and then add the eggplant back in.
- Add in the swiss chard stems and cook for a few minutes, until they begin to soften. Add in the leaves and toss to wilt.
- When the swiss chard leaves have wilted, add in the sauce and toss to coat all the veggies. Cook for 1-2 minutes more, until the sauce has thickened a bit.
- Remove the stir fry from the heat and add in the basil. Toss everything together and garnish with chopped cashews and a sprinkle of red pepper flakes.