8 tablespoons (½ cup) vegetable broth, divided
1 tablespoon neutral oil, divided
Fresh ground black pepper
1 medium eggplant (about 1 pound), cut into 1-inch slices
2 medium zucchinis, cut into 1-inch slices
½ cup cashew pieces
1 tablespoon arrowroot starch or cornstarch
6 tablespoons reduced-sodium tamari
1 to 2 tablespoons sambal oelek
2 tablespoons brown rice vinegar
2 tablespoons brown sugar
2 celery ribs, cut into ¼-inch slices
8 garlic cloves, minced
1 (1-inch) piece ginger, grated
4 scallions, cut into 2-inch pieces
1. Heat a grill pan over medium heat. Combine 2 tablespoons broth, 1 teaspoon oil and plenty of black pepper in a large bowl. Toss the eggplant slices with the marinade and grill the slices until almost tender, about 4 minutes on each side. Turn the slices a quarter turn after 2 minutes to achieve a hashtag pattern. This will help the eggplant cook but not burn. Transfer the eggplant to a work surface and cut each slice into quarters. Set aside.
2. Toss the zucchini slices with the remaining marinade and grill until almost tender, about 3 minutes per side. Transfer to a work surface and cut into bite-size pieces. Set aside.
3. Heat 1 teaspoon of oil in a small skillet over medium heat. Stir in the cashews and cook until golden, about 3 to 5 minutes. Remove from heat and set aside.
4. Combine 2 tablespoons of broth with the cornstarch in a small bowl and set aside. Combine the remaining 4 tablespoons of broth, tamari, sambal oelek, vinegar and sugar in a small bowl and set aside.
5. Heat the remaining 1 teaspoon of oil in a large pot over medium-high heat. Stir in the celery and cook 1 minute. Stir in the garlic, ginger and scallions and cook 1 minute. Reduce heat to medium and add the reserved eggplant, zucchini and tamari mixture. Stir, cover and cook until the eggplant is tender, about 3 to 5 minutes.
6. Stir in the cornstarch mixture and cook just until thickened. Remove from heat and stir in the reserved cashews. Serve with cooked rice.
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