Vegetables Mushrooms Shiitake Mushroom Shiitake and Eggplant Stir-Fry with Gingery Garlic Sauce 1 Review Earthy shiitake mushroom and eggplants make a richly flavored stir-fry. Slideshow: More Stir-Fry Recipes By Kristen Stevens Kristen Stevens Kristen Stevens is well-known for creating easy, approachable, and mostly healthy recipes. She specializes in simplifying the cooking process while maximizing the flavor of a dish. She has 30 years of experience in the kitchen and 11 years of sharing her knowledge on her website, The Endless Meal. Food & Wine's Editorial Guidelines Published on February 10, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Kristen Stevens Total Time: 20 mins Yield: 2 Ingredients 1 tablespoon finely minced ginger 2 cloves of garlic, finely minced 2 tablespoons water 1 tablespoon palm sugar (or substitute brown sugar) 1 teaspoon chili-garlic sauce 1 teaspoon soy sauce Sea salt 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 Directions 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. Rate it Print