Thai Barley and Veggie Stir-Fry with Edamame

Ingredients

• ½ cup pearled barley
• 1 cup water
• 1 tablespoon coconut oil, divided
• 2 cloves garlic, finely chopped
• 1 cup thinly sliced Chinese or regular eggplant
• ½ cup chopped red bell pepper
• ½ cup chopped onion
• 1 cup green soybeans (edamame)
• 3 tablespoons chopped fresh basil leaves
• 1 tablespoon chopped fresh mint leaves
• 8 to 10 drops red pepper hot sauce
• 1 teaspoon low sodium soy sauce
• 2 tablespoon chopped unsalted cashews
• ½ cup shredded red cabbage
• ½ cup shredded carrots

Directions

1. In a medium saucepan, combine barley and water, and bring to a boil. Reduce heat to low, cover, and then cook for 45 minutes or until the barley is tender and liquid is absorbed. Set aside.
2. In a large skillet or wok, heat 1 tablespoon of the coconut oil over medium-high heat. Add garlic and stir-fry for 3 to 4 minutes. Add the cooked barley and stir-fry an additional 3 minutes. Transfer mixture to a dish and set aside.
3. Return the same skillet to stove, and heat the remaining tablespoon of coconut oil over high-heat. Add the eggplant, bell pepper, onion, and soybeans, and stir-fry 3 to 4 minutes.
4. Add basil, mint, hot sauce, and soy sauce. Cook for about 2 minutes.
5. Add the barley and garlic mixture back to the pan, and heat for 3 minutes, stirring frequently.
6. Garnish by topping with chopped cashews, shredded red cabbage, and shredded carrots.