Earthy shiitake mushroom and eggplants make a richly flavored stir-fry. Slideshow: More Stir-Fry Recipes
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.
So easy and fast to make! Makes it a perfect dish when you are limited on time.