Eggplant and Sweet Potato Stir Fry

A technique originating from China, stir frying is a method used to cook bite sized foods quickly at high heat while stirring often. It keeps your meats tender and your vegetables crisp. A tip r that I have learned is to prepare all of your ingredients in advance.
Whether a person is at a healthy weight, underweight or overweight, the body will react appropriately when on the eat clean diet. Those who are at a healthy weight will stay at a healthy weight. Those who are underweight will gain weight, while those who are overweight will lose weight. The reason for this, is that the foods a person eats on a clean eating diet are natural foods that the human body is designed to eat. There are no counting calories or watching the amount of carbohydrates on the clean eating diet. It is as simple as eating a balance of fruits, vegetables, grains, protein and dairy products.

Eggplant and sweet potato stir fry

Ingredients:
* 1 cup reduced sodium vegetable broth
* 2 Tbsp. natural unsalted almond butter
* 2 Tbsp. reduced sodium soy sauce
* 1 Tbsp. Tapioca starch
*1 Tbsp. ground coriander
*1/4 Tsp red pepper flakes
*1 TBSP. coconut oil
*3 Japanese eggplants
*1 large sweet potato
*1 yellow bell pepper
*4 scallions
*3 cloves garlic
*1 Tbsp. thinly sliced ginger
*4 plum tomatoes
*1 Tbsp. fresh lime juice
*1/2 packed cup torn Thai basil or basil leaves
* Fresh shrimp with the heads on

Instructions:
In a medium bowl, whisk together broth, almond butter, soy sauce, cane juice, tapioca, coriander, and pepper flakes. Set aside.

In a large wok or frying pan on high, heat oil so that it coats the pan. Add eggplant, sweet potato, bell peppers, scallions, garlic, and ginger; stir until the vegetables are crisp, 3 to 5 minutes.

Stir in broth mixture, tossing to coat. Bring to a simmer until eggplant and sweet potatoes are tender, 8 to 10 minutes. Stir in lime juice, basil, and shrimp.