Shiitake And Eggplant Stir-Fry With Gingery Garlic Sauce Recipe

Cooking Directions

• STEP 1.In a small bowl, whisk together soy sauce, rice vinegar, honey, ginger, and garlic to make the sauce.
• STEP 2.Heat oil in a large skillet or wok over medium-high heat. Add the shiitake mushrooms and cook until they start to brown, about 5 minutes.
• STEP 3.Add the eggplant and stir-fry for another 5 minutes, until the eggplant is tender.
• STEP 4.Pour the sauce over the vegetables and stir to coat evenly. Cook for an additional 2-3 minutes, until the sauce thickens slightly.
• STEP 5.Remove from heat and garnish with green onions and sesame seeds. Serve hot over steamed rice or noodles.

Cooking Tips

• Make sure to slice the eggplant into thin, even pieces for even cooking.
• You can add other vegetables like bell peppers or snap peas for added color and texture.
• For a spicier version, add some red pepper flakes or sriracha to the sauce.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the stir-fry in a skillet or microwave until heated through.
• Serve the stir-fry as a main dish with steamed rice or noodles, or as a side dish with grilled chicken or tofu.