Description
Enjoy a healthier twist on classic Asian eggplant and mushrooms sautéed in a savory garlic-soy sauce. This easy stir-fry combines tender eggplant, golden mushrooms, and flavorful aromatics coated in a balanced, glossy sauce that’s perfect served over jasmine rice.
Ingredients
Sauce
- 3 tablespoons soy sauce
- 2 teaspoons sugar
- ½ cup / 120ml vegetable stock (room temperature or cold)
- 1 teaspoon cornstarch
Stir Fry
- 2 small eggplants
- 1 tablespoon cornstarch
- 3–4 tablespoons neutral oil (vegetable or avocado), plus more as needed
- 1 teaspoon sesame oil
- 2-inch piece ginger, thinly sliced and julienned
- 1–2 red chilies, thinly sliced
- 4 cloves garlic, thinly sliced
- 200g / 7oz (about 8) button mushrooms, quartered or halved if small (do not wash the mushrooms, brush off the dirt or peel them)
- 2 teaspoons rice vinegar
- 3 scallions (spring onions), roughly sliced
- 2 teaspoons toasted sesame seeds (optional)
Instructions
- Prepare the sauce: In a small bowl, combine soy sauce, sugar, vegetable stock, and cornstarch. Stir well and set aside to allow the cornstarch to dissolve.
- Prepare the aromatics and vegetables: After washing, pat the eggplants dry. Trim off the stems, then slice lengthwise into 3-4 thick slices. Cut each slice into long batons and then cut each baton at a slight angle into bite-sized, diamond-shaped pieces. Quarter the mushrooms (or halve if small). Thinly slice the garlic, chili, and julienne the ginger. Roughly slice the scallions and set all aside.
- Coat the eggplant: Toss the eggplant pieces with cornstarch until they are lightly coated to help create a crispy texture when fried.
- Fry the eggplant: Heat 2 tablespoons of neutral oil in a large pan or wok over medium-high heat. Fry the eggplant in a single layer in batches for 3-4 minutes per side until charred and golden. Remove from the pan and set aside. Add about a tablespoon more oil before frying additional batches as needed.
- Fry the mushrooms: Add a little more neutral oil to the same pan and fry the mushrooms without stirring for 2-3 minutes until golden brown. Remove and set aside.
- Fry the aromatics: Reduce the heat slightly and add sesame oil. Quickly fry the ginger, chili, and garlic for about 30 seconds until fragrant, being careful not to burn them.
- Add the sauce: Pour the prepared sauce into the pan with the aromatics. Stir constantly until the sauce thickens slightly, which should take about 1 minute.
- Combine: Return the eggplant and mushrooms to the pan and toss to coat evenly in the sauce. Cook for another minute to heat everything through and meld the flavors.
- Finish: Remove from heat and stir in rice vinegar and scallions gently for a fresh, tangy finish.
- Serve: Serve the stir-fry over steamed jasmine rice and garnish with toasted sesame seeds for added texture and flavor.
Notes
- Soy sauce replacements: Use low-sodium tamari or soy sauce if preferred. If under-seasoned, add salt to taste.
- Eggplant: For variation, try using Chinese or Japanese eggplant varieties for a different texture and flavor.
- Do not wash mushrooms under water; instead, brush off dirt to maintain their texture.
- Adjust chili quantity to your preferred spice level.
- Extra oil might be needed for frying depending on your pan size and eggplant moisture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Asian
