This recipe uses cannabis coconut oil. For directions on making cannabis infused coconut oil, check out this guide.
1 cub cubed pumpkin
1/2 cub cubed Japanese eggplant
1 cup trimmed green beans
1 red pepper deseeded and cubed
1 cup chopped coriander
1 tablespoon crushed garlic
1 tablespoon crushed ginger
3 tablespoons gluten free sweet and dark soy sauce
2 tablespoons cannabis coconut oil
Hot sauce to taste
1. Steam pumpkin cubes for 4 minutes and reserve
2. Heat oil in a large wok or frying pan and add the eggplant and tofu. Fry till crisp before adding the garlic and ginger and stirring to combine
3. Add the soy sauce along with the pepper and the beans and stir fry until cooked but still crunchy. Add the pumpkin and stir to combine
4. Turn off the heat and squeeze in the juice of half the lime and most of the coriander
5. Garnish with hot sauce, remaining lime wedges and coriander
The most important thing to remember is that the vegetables you choose must be fresh. Serve this with some quinoa or wild rice if desired. Dose yourself safely and be sure to have a non-medicated side dish to help you fill up so you don’t eat too much. Clearly labeling leftovers and medicated items is recommended.
For more recipes like this, visit the Stoner’s Cookbook here.