Thai Cauliflower Rice Stir-Fry with Eggplant, Shitake and Chicken

This yummy, veggie packed “meal-in-a-wok” is going to be your new favorite recipe.  Inspired from Gwenyth’s “Eggplant and Turkey Stir-Fry,” it is satisfying, bursting with flavor, and HEALTHY.  Gluten-free and paleo, you don’t need to feel bad having seconds.  And, believe me, you will!  What we have going on here is some sauteed  eggplant and mushrooms in a thai infused sauce of ginger, garlic, fish sauce and tamari, all tossed with some cauliflower rice.  Although it does require a few steps it will 100% be worth it!  Enjoy.

Thai Cauliflower Rice Stir-Fry with Eggplant, Shitake and Chicken

 

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Serves: 6 servings

Ingredients

• 4 Tablespoons peanut or stir fry oil
• 1 small head cauliflower
• 1 medium eggplant, peeled and cut into ½ inch cubes
• 6-ounces shitake mushrooms stemmed and chopped into ½ inch pieces
• 4 garlic cloves, minced
• 1 (2-inch) piece of ginger, peeled and minced
• 1 pound ground chicken
• 3 tablespoons tamari
• 4 tablespoons fish sauce
• juice of 1 lime
• 4 teaspoons agave
• 1 tablespoon siracha
• 4 scallions, white and light green parts, thinly sliced
• ¼ cup chopped basil
• ¼ cup chopped cilantro

Instructions

1. Peel and cube the eggplant and place in a colander and sprinkle with ½ teaspoon salt and set aside for 20 minutes so that the eggplant "sweats" its bitter juices. Pat dry with paper towel.
2. Meanwhile, pulse the cauliflower in a food processor until texture resembles rice. Transfer to a clean towel or paper towel and press to remove any excess moisture. Set aside.
3. When eggplant and cauliflower are ready, heat 2 tablespoons oil in a wok or large saute pan over high heat. Add the eggplant and cook, stirring frequently, until browned. Reduce heat and cook until tender, about 5 minutes. Remove to clean plate.
4. Heat remaining 2 tablespoons oil over medium heat and add the mushrooms, ginger, and garlic and saute for 5 minutes. Add the chicken and cook, breaking the chicken up with a wooden spoon, until cooked through, about 7 minutes.
5. Meanwhile, in a small bowl, whisk together the tamari, fish sauce, lime juice, agave, and sriracha.
6. Add 2 cups of cauliflower rice, sauce, scallions, herbs, and cook another 5 minutes.
7. Add the reserved eggplant, toss to coat and served immediately.

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