Spicy Chinese Eggplant and Mushroom Stir-Fry Recipe
Prep Time:
30 minutes
Cook Time:
18 minutes
Servings:
4 servings
Ingredients
  • 2 Chinese eggplants, chopped (about 4 cups)
  • ½ teaspoon salt
  • ¼ cup soy sauce
  • 3 tablespoons oyster sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon maple syrup
  • 1 tablespoon cornstarch
  • 2 tablespoons avocado oil, divided
  • 1 red bell pepper, chopped
  • ½ onion, diced
  • 3 garlic cloves, sliced
  • 1 inch ginger root, grated
  • 2 serrano peppers, diced and seeds discarded
  • 2 cups sliced mushrooms
Directions
  1. Put the eggplant and salt in a colander and let sit in the sink for 20 minutes to draw out the moisture.
  2. In the meantime, in a small pot, combine the soy sauce, oyster sauce, rice vinegar, and maple syrup. Set aside.
  3. In a small bowl, combine the cornstarch with 3 tablespoons cold water. Set it aside.
  4. When the eggplant is done draining, lay it out on a clean dishtowel or paper towels and dry it well.
  5. Add 1 tablespoon oil to a large frying pan and bring the heat to medium-high.
  6. Add the eggplant to the pan in a single layer and cook for 3 minutes before stirring. Give the eggplant a stir and cook for 3 more minutes.
  7. Remove the eggplant from the pan and set aside.
  8. Add the remaining oil back to the same pan, keeping the heat at medium-high.
  9. Add the red pepper, onion, garlic, ginger, serrano peppers, and mushrooms. Cook and stir for about 12 minutes, until the vegetables are soft and browned.
  10. Meanwhile, place the pot of sauce on medium heat for 3 minutes, then stir in the cornstarch slurry and cook, stirring, for 5 minutes, until the sauce thickens.
  11. Add the eggplant and the sauce to the frying pan and stir to combine everything.
  12. Garnish with chopped parsley, if desired, then serve the Chinese eggplant stir-fry.