Spicy Szechuan Eggplant

This is absolutely delicious as a side dish or with steamed rice. I have eaten it in many Asian restaurants and it’s pretty versatile.  You can make it as spicy or as garlicky as you like…

1/4 cup soy sauce

1 tablespoon honey

1 tablespoon distilled white vinegar

1 tablespoon cornflour

2 fresh red chillies, minced

2 slices ginger, minced

2 cloves garlic, minced

non-stick pan spray

1 large eggplant, peeled and cut in 3″ strips

1 cup tree ears or shiitake mushrooms, soaked and sliced

Combine first 7 ingredients for sauce.

Spray a skillet with nonstick pan spray.

Add eggplant and mushrooms; stir-fry over medium heat until eggplant is golden brown, about 5 minutes.

Add sauce and stir-fry 1 minute longer.

Bon Appetit!


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