Asian Eggplant Stir Fry
Try this rich eggplant stir fry with shiitake mushrooms, green onions and chilis in a sweet spicy asian sauce. Perfect by itself or served with white rice.
Equipment
- Wok
Ingredients
- 2 Eggplants Diced. If using asian eggplant use 3.
- 1 Cup Shiitake Mushrooms Sliced
- 1 Bunch Green Onions ends removed and chopped
- 4 Tbsp Avocado Oil Or something similar.
- 3 Garlic Cloves Minced
Sauce
- 1 Tbsp Sesame Oil
- 1/3 Cup Coconut Aminos Or Soy Sauce
- 1 Tbsp Sambal Or Sriracha
- 1 Tbsp Mirin
- 1/2 Cup Vegetable Stock
- 2 Dried Red Chilis Chopped For garnish
Instructions
- Start by warming the oven to 425 degrees.
- Take eggplant and chop into large bite size pieces.
- On a sheet pan add the eggplant and coat with 2 tbsp avocado and season with salt and pepper. Roast in the oven for 7 minutes.
- Remove and set aside.
- In a small bowl whisk together all of the sauce ingredients.
- In a large wok or saute pan add remaining 2 Tbsp of avocado oil.
- Once hot and in minced garlic, green onions, and mushrooms. Saute for a minute.
- Now add in eggplant and sauce.
- Saute for 3-5 minutes until sauce starts to thicken.
- Remove from heat and top with additional green onions and chopped red chili peppers.
- Eat by itself or serve with jasmine rice.