|Make this vegan by omitting prawns.|
5-8 cloves of garlic
bunch of basil leaves
sprinkle of sugar (brown sugar works best)
Vegetables of your choice, chopped into cubes
- I used eggplant, tofu and bell peppers
1/2 lb peeled prawns
1 tsp Turmeric
Virgin Coconut Oil, Gold Label(for frying)
In a wok, fry the crushed garlic in oil. Add in basil leaves and eggplant. When the eggplant begins to soften, add in the soy sauce. Mix well and add other vegetables. Stir well and cover.
Add prawns just before cooking is complete.
Served with quinoa.