Spicy Chinese Eggplant And Mushroom Stir-Fry Recipe

Stir-fries may be your greatest friend if you have a hectic schedule during the week since they provide a dinner that is both delicious and healthful, and they are ready in a short amount of time. This dish features Chinese eggplant, which has a delicate flavor and has a tendency to soak up the sauce that it is cooked in, which makes it more savory and tasty.

There are many different types of eggplant, and this particular recipe features Chinese eggplant. In addition, the skin is thinner, which means that it does not require peeling, which is still another time saving. To ensure that this dinner is loaded with vegetables, we have also included onion, red pepper, mushrooms, garlic, and ginger. If you so wish, you may easily add more protein to this meal to make it more substantial.

“If you have any additional vegetables on hand, you can feel free to stir them into the mix,” adds Miriam Hahn, a wellness coach and recipe creator, who is the one who has provided us with this recipe. All of the vegetables that are included in this dish are delicious: cabbage, broccoli, carrots, zucchini, and bok choy.

To find out how to make this mouthwatering vegetable stir-fry, continue reading this informative article.

Ingredients

• 2 diced Chinese eggplants, which is approximately 4 cups
• A quarter of a teaspoon of salt
• One-fourth of a cup of soy sauce
• Oyster sauce, or three teaspoons
• 1 teaspoon of vinegar made from rice
• 1 tablespoon of butterscotch syrup
• 1 tablespoon of cornstarch flour
• The avocado oil, divided into two teaspoons
• 1 chopped red bell pepper (per one)
• a quarter of an onion, chopped
• Three cloves of garlic, cut
• 1.5 centimeters of shredded ginger root
• 2 chopped serrano peppers, with the seeds removed and thrown away
• 2 cups of mushrooms that have been sliced

Directions

1. In order to extract the moisture from the eggplant, place it in a strainer along with the salt and let it rest in the sink for twenty minutes.
2. Mix the soy sauce, oyster sauce, rice vinegar, and maple syrup together in a small saucepan as you wait for the other ingredients to be ready. Put away for later.
3. Put the cornstarch and three tablespoons of cold water into a small dish and mix them together. Put it to the side.
4. Following the completion of the draining process, the eggplant should be placed on a clean dishtowel or paper towels and thoroughly dried.
5. A big frying pan should have one tablespoon of oil added to it, and the heat should be set to medium-high.
6. The eggplant should be placed in a single layer in the pan and allowed to simmer for three minutes before being stirred. Cook the eggplant for a further three minutes after giving it a stir.
7. Once the eggplant has been removed from the pan, set it aside.
8. The remaining oil should be added to the same pan, and the heat should be maintained at a mediumhigh level.
9. Make sure to include the mushrooms, red pepper, onion, garlic, ginger, and serrano peppers in the mixture. Cook and toss the veggies for around twelve minutes, or until they have become tender and browned.
10. During this time, put the sauce pot over medium heat for three minutes. After that, whisk in the cornstarch slurry and continue cooking for another five minutes while stirring. This should be done until the sauce has thickened.
11. In a frying pan, add the eggplant and the sauce, and toss everything together until it is completely combined.
12. In the event that you so wish, garnish the Chinese eggplant stir-fry with chopped parsley, and then serve.

Nutrition Value

Calories per Serving 144
Total Fat 7.5 g
Saturated Fat 0.9 g
Trans Fat 0.0 g
Cholesterol 0.0 mg
Total Carbohydrates 17.4 g
Dietary Fiber 3.7 g
Total Sugars 8.2 g
Sodium 1,250.4 mg
Protein 3.9 g