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"This is a fully plant-based dinner," says New York Times bestselling author Dr. Ian Smith. "It is a spicy vegetable stir fry, and you're going to love it!" The recipe, from his new book, Plant Power, couldn't be faster or easier—or more satisfying. "Once you have this," he adds, "you are not going to miss meat. It's so full of flavor, it's hearty and—oh, my goodness—it just tastes so good!"
Put the eggplant in a colander, sprinkle with salt, and let stand for 15 minutes.
In a small bowl, whisk together the soy sauce, lime juice, and brown sugar until dissolved.
Heat the oil in a wok or large nonstick skillet over medium heat until just beginning to smoke.
Add the onion and chili and cook, stirring constantly, until softened and beginning to brown, 3 to 4 minutes.
Add the garlic and eggplant and stir vigorously until the eggplant is browned on the sides and getting soft, about 5 minutes.
Add the broccolini and peppers and cook, stirring frequently, until the peppers have softened and begin to wilt and the broccolini stems are crisp-tender, 6 to 8 minutes.
Pour in the soy mixture and toss until the liquid is simmering, thickens, and glazes the vegetables lightly. Remove from the heat and stir in the basil. Transfer to a shallow bowl and serve hot with rice.
Excerpted from Plant Power by Ian K. Smith, M.D. Copyright © 2022 by Ian K. Smith, M.D. Used with permission by St. Martin's Press. All rights reserved.