Should feed 4 hungry mouths...
1 x small onion, chopped
1 x small eggplant (approx 300g) - cubed
250g hard tofu/bean curd (or replace with meat)
300g bok choy - about 3 plants - washed, dried, bottoms chopped off
300g broccoli - sprouting is actually best for this, chopped into florrets - throw the stems in too
1/2 cup of water chestnuts (optional)
2 tbsp coconut oil
2 tbsp soy sauce
2 tbsp ketjap manis
270ml can of coconut milk (go low fat if you like!)
1 tsp powdered veggie stock
1/4 cup of water
1 small chilli (based on your taste for hotness)
Handful of basil leaves, shredded (Thai basil if you can get it/grow it)
Handful of coriander leaves, shredded
Put some rice on to cook!
In a wok, sauté onion in coconut oil until clear. Add cubed eggplant, chilli and tofu and braise in a nice hot pan until starting to brown slightly on the outside. 3 mins-ish.
To the wok add the soy sauce, ketjap manis, coconut milk and the hot water with the veggie stock dissolved in it. Stir to combine.
Add the basil and coriander and get everything nice and hot, gently moving everything around the wok.
Add the Broccoli and bok choy (and water chestnuts if using them), saute for 3 mins until broccoli is just beginning to soften and bokchoy wilt.
Serve on top of the rice, making sure you spoon some of that yummy coconut-y liquid on top of everything, with a little bit of extra basil and coriander on top.