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Ingredients
  • 1 large eggplant, peeled, halved lengthwise, and cut into ¾-inch slices
  • 3 red, green, and/or yellow bell peppers, thinly sliced
  • 1 lb. portobello mushrooms, stems and gills removed, cut into ½-inch slices
  • 1 cup chopped onion
  • ¼ cup hoisin sauce
  • 2 tablespoons reduced-sodium soy sauce
  • 3 cloves garlic, minced
  • 2 teaspoons grated fresh ginger
  • 2 teaspoons arrowroot powder
  • ½ cup thinly sliced fresh Thai basil
  • 4 cups hot cooked brown rice
  • 1 tablespoon sriracha sauce (optional)
Steps
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