Bend Health Guide Summer Issue 2017 Bend Health Guide | Page 13

This stir fry has 5 fundamental tastes: sour, sweet, salty, bitter, and spicy.
VEGGIES: BEEF:
2 tsp coconut oil ½ lb ground beef
½ lb green beans 1 teaspoon salt
¾ lb Japanese eggplant SAUCE
1 large red bell pepper 3 cloves garlic
4 scallions 1 lime
Thai basil leaves 1 tbls fish sauce / 1 tbls coconut
aminos.
DIRECTIONS:
Bring 1/3 cup water to boil in skillet. Wash veggies, cut green
beans in half, cut eggplant into strips, thinly slice pepper. Add
green beans, eggplant to skillet, cover, steam veggies until tender.
Put veggies in a bowl. Place coconut oil in skillet on medium heat
cook peppers, transfer to bowl.
Brown the meat & make the sauce: Sauté meat until it is
browned and sizzling. Peel, crush garlic into a bowl, squeeze lime
juice, fish sauce & coconut aminos. Whisk. Return veggies to skil-
let, use wooden spoons to toss with meat. Add sauce, stir to coat
meat and veggies, allow to caramelize. Turn off heat, add scallions
and basil. Toss to combine. Serve. Variations: Change veggies,
change meat to chicken or tofu. Add cashews. Add stir fry in a
bowl of beef broth for soup. As curry, add 1 can coconut milk.
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