1 tablespoon palm sugar (or substitute brown sugar)
1 teaspoon chili-garlic sauce
1 teaspoon soy sauce
1 teaspoon cornstarch
12 large shiitake mushrooms, sliced
1 eggplant, cut in half lengthwise then cut into 1/2-inch pieces
1 medium onion, cut into 1-inch chunks
Cooked rice or noodles, for serving
How to Make It
In a small bowl whisk together the ginger, garlic, water, palm or brown sugar, chili-garlic sauce and soy sauce. Taste and add salt to needed. Whisk in the cornstarch.
Heat the oil in a large frying pan or wok over medium high heat. Add the eggplant and shiitake mushrooms and cook, stirring frequently until the eggplant has started to soften, about 5-7 minutes. Add the onion and cook for 5 more minutes.
Stir in the sauce and cook until it has thickened and coats the vegetables, about 30 seconds.
Remove from the heat and serve immediately with rice or noodles.
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