Description
Mushroom Eggplant Stir Fry is a vibrant, umami-packed dish that transforms simple ingredients into a culinary delight. With tender mushrooms and creamy eggplant sautéed to perfection, this recipe offers a quick and satisfying meal ideal for busy weeknights or impressing dinner guests. Bursting with flavor and color, every bite invites you to experience the essence of Asian cuisine from the comfort of your kitchen.
Ingredients
Scale
- 1 medium eggplant (about 300g), cubed
- 200g fresh shiitake or button mushrooms, sliced
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 tbsp low-sodium soy sauce
- 1 tbsp toasted sesame oil
- 2 tbsp vegetable oil (canola or grapeseed)
- 2 green onions, sliced thinly
- 2 tbsp fresh cilantro, chopped (optional)
Instructions
- Prep Your Veggies: Wash and cube the eggplant. Slice mushrooms evenly.
- Sauté Aromatics: Heat vegetable oil in a skillet over medium-high heat. Add garlic and ginger; sauté until fragrant (about 30 seconds).
- Add Eggplant and Mushrooms: Toss in eggplant and mushrooms; stir-fry until golden brown for about 5-7 minutes.
- Incorporate Sauce Ingredients: Pour in soy sauce and sesame oil; mix well to coat vegetables.
- Add Green Onions and Cilantro: Stir in green onions and cilantro just before serving; cook for an additional minute.
- Serve It Up: Plate hot stir fry over steamed rice or noodles.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: Approximately 1 cup (200g)
- Calories: 150
- Sugar: 4g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Experiment with other vegetables like bell peppers or zucchini for added variety. A sprinkle of sesame seeds or chili flakes can enhance your dish’s flavor profile.