Invigorate Your Qi (Energy)
Eggplants are also high in dietary fiber, folate, potassium, manganese, vitamin C, vitamin K, thiamin, niacin, vitamin B6, pantothenic acid, magnesium, phosphorus and copper.
Try this simple and quick-to-prepare stir fry recipe to reap the benefits of eggplant:
3 small eggplants
1 tbsp of canola oil
1/4 tsp of sesame oil (optional)
1/4 tsp of black sesame seeds (optional)
1 tsp of toasted garlic
3 tblsp of low sodium soy sauce
4 tblsp of water
Wash the eggplants thoroughly. Slice off the top and bottom. Continue slicing so that you get circular pieces about 1/8 inch. Cut these circular pieces in half so you have half-moon shapes.
In a large stir fry pan on medium heat, heat the canola and sesame oil. Add 1 tsp of toasted garlic to season the oil. Add in the eggplant and 1 tblsp of soy sauce.
Stir and continue flipping pieces so they cook evenly. As the eggplant cooks, it will become brown and soft in about five to six minutes.
Add the remaining soy sauce and water over the eggplant, stir briefly then put the skillet top on and allow the fluids to “steam” the eggplant for another 4-6 minutes until the eggplant is fully soft and seasoned.
Serve over brown rice.
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