Szechwan Stir-Fry - Forks Over Knives

Ingredients

• ½ cup low-sodium vegetable broth
• 1 tablespoon hoisin sauce
• 1 tablespoon balsamic vinegar
• 2 teaspoons arrowroot powder
• 1 teaspoon pure cane sugar
• 1 teaspoon chili garlic sauce
• 1 teaspoon. reduced-sodium soy sauce
• 2 cups ¾-inch cubed eggplant
• 1 cup sliced leeks
• 1 fresh jalapeño chile, sliced (see tip in recipe intro)
• 2 cloves garlic, minced
• 2 cups broccoli rabe, cut into 2-inch pieces
• 1 cup cherry or grape tomatoes
• 1 8-oz. can sliced water chestnuts, rinsed and drained
• 2 cups hot cooked wheat berries
• Crushed red pepper