I love Szechuan Food and this recipe is a winner! Check it out!

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Ingredients:

1 onion, cut in half, then sliced into crescent moons 

3 carrots, cut into small chunks   

1 head broccoli

3 small Japanese eggplants

8 oz. baby bella mushrooms

Napa Cabbage- 2 cups  shredded

1 baby bok choy

1 orange pepper, large diced

2 Tbs. grated ginger

2 Tbs. minced garlic

olive oil 

3 Tbs. tamari (to taste)

1 t. Dark sesame oil

1 t. hot sesame oil

2 Tbs. Aji Marin

1 t. corn starch

cilantro

Instructions:

1. Cover bottom of wok with oil. When oil is hot, add the onions, and carrots. Add half the ginger and garlic. Cook for 7-10 minutes until vegetables are soft.
2. Meanwhile, in another pot, steam the eggplant until soft- (10 min)
3. Add the mushrooms to the wok and cook for 5 minutes. Then add the broccoli and remaining garlic and ginger.
4. Continue cooking at med. high heat, stirring as needed for 5 minutes. Then add the peppers, napa cabbage and bok choy. Add a little water if needed to de-glaze the wok. 
5. In a small bowl, make a mixture of cornstarch, tamari, sesame oil and mirin, and pour over vegetables. Cook for a few minutes more, allowing the sauce to thicken.
6. Add the dark sesame oil and hot sesame oil.
7. Taste and adjust according to your preference. Add more Tamari or hot sesame oil if desired
8. Garnish with cilantro (or parsley)
9. Serve with Vegetable Fried Brown Rice