Eggplant Mushroom Stir Fry Recipes Eggplant Stir Fry

Hey there foodies! Are you ready for a spicy and tasty adventure? Sit down and prepare to indulge in an egg-cellent eggplant stir-fry recipe that will blow your mind! No need to be an expert chef, this recipe is easy enough for anyone to follow. Let's start by getting our main ingredients, your favorite veggies, and a big smile. Okay, the smile isn't necessary but it will make the cooking process more enjoyable. For this dish, you will need: -1 medium-sized eggplant, cut into bite-sized cubes -1/4 cup of tamari or soy sauce -1 tablespoon of coconut sugar -2 tablespoons of rice vinegar -2 cloves of garlic, minced -1 chili pepper, thinly sliced -1 tablespoon of toasted sesame oil -1/4 cup of chopped scallions -1/4 cup of chopped cilantro Now that you have all the ingredients ready, we can start cooking. Put a large pan or wok over medium-high heat and pour two tablespoons of oil. When the oil is hot, add the cubed eggplant and stir occasionally for three to four minutes. We want to cook the eggplant until it is golden brown and tender. Once you reach this point, remove the eggplant from the pan and set aside. To the same pan or wok, add the minced garlic and sliced chili pepper, stir for a few seconds until fragrant. Next, pour in the tamari or soy sauce, rice vinegar, coconut sugar, and toasted sesame oil. Mix everything together until the sugar dissolves and the sauce starts to bubble. Return the cooked eggplant to the pan and stir in the chopped scallions and cilantro. Continue to stir for another minute or two until everything is heated through and covered in the delicious sauce. Now it's time to serve! Just scoop your spicy stir-fry into a bowl, and garnish it with a little bit of cilantro on top. And voila, you have a healthy and scrumptious meal that will satisfy your taste buds while being super easy and quick to make. If you want to take things to the next level, we have a bonus dish for you to try. Check out our Eggplant Portabella Mushroom Stir-Fry (Oriental Style) recipe. For this recipe, you will need: -1 large eggplant -1 large portabella mushroom -1 large onion -3 cloves of garlic -1/2 teaspoon of black pepper -1 tablespoon of coconut oil -1 tablespoon of soy sauce -1 tablespoon of hoisin sauce -1 tablespoon of rice vinegar -1/4 teaspoon of red pepper flakes -1 tablespoon of cornstarch -1 tablespoon of water -1/4 cup of chopped green onions First, prepare the vegetables by chopping the eggplant into cubes, slicing the mushroom and onion into thin pieces, and mincing the garlic. Next, heat up a large pan or wok with the coconut oil on medium heat. Once the oil is hot, add the garlic and let it cook until fragrant. Then, add the onion and stir until it starts to become translucent. Add the eggplant cubes and mushroom slices to the pan or wok, and mix everything together. Increase the heat to high and stir occasionally for five minutes or until the vegetables start to brown. In a separate bowl, mix the soy sauce, hoisin sauce, rice vinegar, and red pepper flakes together. Add this mixture to the pan or wok and stir until it's evenly mixed with the vegetables. Lastly, in a small bowl, mix the cornstarch and water until it turns into a paste. Add the paste to the wok or pan, and stir quickly until the sauce becomes thicker. You're almost done! All you need to do now is garnish your dish with chopped green onions, and you're ready to go. That's it folks! We hope you will enjoy these recipes as much as we enjoyed sharing them. Remember, cooking is all about having fun and trying new things, so don't be shy, and let us know what other recipes you want us to share next. Happy cooking!

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