• Prep-time:
  • Makes 4 cups vegetable mixture

Remember water chestnuts from chow mein when you were a kid? Those crunchy veggies are making a comeback in this spicy stir-fry, which also features juicy tomatoes, fork-tender eggplant, and spicy jalapeño chiles.

Tip: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.


  • 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


  1. For sauce, in a small bowl combine the first seven ingredients (through soy sauce) and ¼ cup water. Mix well.
  2. 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.
  3. 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.

Learn how to cookplant-based meals at home


Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course

Discover finger-lickin’good food with our app


Get inspired! Our chefs add delicious new plant-based recipes every week to keep mealtime exciting and satisfying.

Get the recipe app
about the author

Nancy Macklin

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a master of science in health services administration from the University of Saint Francis. Nancy worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals.

see more from this author
Free download

7 Keys to Success on a Healthy Vegan Diet

Getting started on a plant-based diet or looking to refresh your eating habits? Download our practical guide to long-term success.

More from Forks Over Knives

Want More Recipes?

Download the Forks Over Knives App and get 400 whole-food, plant-based dishes at your fingertips.

Copy link
Powered by Social Snap