Easy ʻUlu Vegetable Stir Fry
Jul 27, 2020
Easy ʻUlu Vegetable Stir Fry
8
20 minutes
20 minutes
Main, Side
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.
Ingredients
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
Directions
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!
1 comment
The stir-fry wasn’t the most appetizing dish to say the least. Flavor-wise, not much was going on that made me want to take another bite. I let the dish sit for a few hours, came back to it, and found the dish to be a little tastier than when I first tried it immediately after cooking. I think allowing it to sit let the sweetness within the different veggies come out, providing a bit more flavor than earlier on.