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Eggplant & Shiitake Mushroom Stir Fry


1 tablespoon ginger, minced
2 cloves garlic, minced
1 tablespoon water
1 tablespoon brown sugar
1 teaspoon chili garlic sauce
1 tablespoon Braggs Liquid Aminos
Salt to taste
1-2 tablespoons canola oil
12 large shiitake mushrooms, sliced
1 eggplant, cut into 1/2-inch pieces
1 medium onion, chopped
½ bunch chard, stems removed and dice and leaves chiffonade cut


  1. In a small bowl whisk together the ginger, garlic, sugar, chili garlic sauce, and Braggs. Taste and add salt if needed.
  2. Heat oil in a wok over medium high heat. Add the eggplant and mushrooms. Cook stirring frequently until eggplant begins to soften, 5-7 minutes.
  3. Add the onion and chard stems and cook 4 minutes more. Add the chard and cooked until wilted, about 3 minutes.
  4. Stir in the sauce and cook until it coats all the vegetables, about 1 minute.