Chopped broccoli
Chopped green onion
Chopped red bell pepper
Kale or spinach, stems removed
Eggplant, sliced into 1” bite cubes
Minced garlic
Soy sauce
Teriyaki sauce
Olive oil
Coconut sugar
Brown rice and wild rice

Add olive oil & garlic to wok and heat. Fry broccoli in wok, add a dash of teriyaki sauce. When broccoli is 75% finished cooking, add green onions, red pepper, kale or spinach, and cook until tender. During this stage, you will need to add additional olive oil, a dash of soy sauce and a few tablespoons of teriyaki sauce. Once these vegetables are finished cooking, then place into bowl and let sit. Add olive oil and garlic to wok. Add eggplant and a dash of soy sauce, a few tablespoons of teriyaki sauce, and at least one table spoon coconut or brown sugar. Mix all in the wok and cook while stirring occasionally until tender, about 15 minutes. When eggplant is finished, add vegetables and sauce in the bowl to the wok, stir all together and let slowly simmer for about 5-10 more minutes. Serve on top of brown rice.



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