Earthy shiitake mushroom and eggplants make a richly flavored stir-fry. Slideshow:  More Stir-Fry Recipes 

Kristen Stevens
January 2014

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© Kristen Stevens

Recipe Summary

total:
20 mins
Yield:
2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.