Easy ʻUlu Vegetable Stir Fry
Jul 27, 2020
Easy ʻUlu Vegetable Stir Fry
Aunty Tammy Mahealani Smith
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.