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  • Prep-time: / Ready In:
  • 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.

Ingredients

  • 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

Instructions

  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.

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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.

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