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Shiitake and Eggplant Stir-Fry with Gingery Garlic Sauce


1 tablespoon finely minced ginger
2 cloves of garlic, finely minced
2 tablespoons water
1 tablespoon brown sugar
1 teaspoon chili-garlic sauce
1 teaspoon soy sauce
½ pound large shiitake mushrooms, sliced
6 small eggplant, cut in half lengthwise then cut into 1/2-inch pieces
1 medium onion, cut into 1-inch chunks


  1. In a small bowl whisk together the ginger, garlic, water, brown sugar, chili-garlic sauce and soy sauce.
  2. Heat the oil in a large frying pan or wok over medium high heat.
  3. Add the eggplant and shiitake mushrooms and cook, stirring frequently until the eggplant has started to soften, about 5-7 minutes.
  4. Add the onion and cook for 5 more minutes.
  5. Stir in the sauce and cook until it has thickened and coats the vegetables, about 30 seconds.