This vegan stir-fry is a tasty way to enjoy the goodness of barley. Barley is a wholesome, highly nutritious grain and is thought to be an excellent food choice for those concerned about type-2 diabetes. It contains essential vitamins (niacin & thiamine) and minerals (iron, magnesium, zinc) and is an excellent source of dietary fiber. For those of us that watch our cholesterol, it is naturally cholesterol free and low in fat.
½ cup pearl barley
1 cup water
2 tablespoons peanut oil
2 cloves garlic (chopped fine)
1 cup eggplant (peeled and sliced into ¾-inch cubes)
½ cup red bell pepper (chopped)
½ cup onion (chopped)
3 tablespoons fresh basil leaves (chopped)
1 tablespoon fresh mint leaves (chopped)
8 to 10 drops red pepper sauce
1 tablespoon hoysoin sauce
1 teaspoon soy sauce
3 tablespoons peanuts (chopped)
Place barley and water in medium saucepan and bring to boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. Set aside.
In large skillet or wok, heat 1 tablespoon of the oil over high heat. Add cooked barley and garlic and stir-fry for about 3 minutes. Remove mixture from pan; keep warm.
Heat remaining 1 tablespoon oil in skillet. Add eggplant, bell pepper and onion; stir-fry for about 3 minutes. Add basil, mint, pepper sauce, hoysoin sauce and soy sauce; stir-fry for 2 more minutes and turn off heat.
To serve, spoon barley/garlic into deep bowls. Spoon eggplant mixture on top of barley. Top with chopped peanuts and serve hot.