Easy ʻUlu Vegetable Stir Fry
Enjoy this quick, vegan, & gluten-free breadfruit stir-fry. It is perfect as a side dish or can be modified into a full meal by adding more veggies & a protein.
1 lb ʻulu (steamed, peeled, and cored)
1 large sweet onion, julienned
1 large carrot, cleaned and julienned
2 stalks celery, cleaned and julienned
2 cups eggplant, julienned
2 cloves garlic, minced
3 cups fresh spinach
2 Tbsp coconut oil
Salt and spices, to taste
In a large wok or skillet over high heat, warm the coconut oil and stir-fry the onion, carrot and celery until tender, but still crunchy.
Add the eggplant and stir-fry a few minutes more, until tender.
Add the garlic, spinach and steamed ʻulu and cook until spinach is wilted and ʻulu is warmed through.
Season to taste with salt or shoyu and other spices. Serve alone or with steamed rice and enjoy!