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.