Shiitake and Eggplant Stir-Fry with Gingery Garlic

Name: Shiitake and Eggplant Stir-Fry with Gingery Garlic Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon finely minced ginger; 2 cloves of garlic, finely minced; 2 tablespoons water; 1 tablespoon palm sugar (or substitute brown sugar); 1 teaspoon chili-garlic sauce; 1 teaspoon soy sauce; Sea salt; 1 teaspoon cornstarch; 12 large shiitake mushrooms, sliced; 1 eggplant, cut in half lengthwise then cut into 1/2-inch pieces; 1 medium onion, cut into 1-inch chunks; Cooked rice or noodles, for serving

Servings: persons

1 tablespoon finely minced ginger
2 cloves of garlic, finely minced
2 tablespoons water
1 tablespoon palm sugar (or substitute brown sugar)
1 teaspoon chili-garlic sauce
1 teaspoon soy sauce
Sea salt
1 teaspoon cornstarch
12 large shiitake mushrooms, sliced
1 eggplant, cut in half lengthwise then cut into 1/2-inch pieces
1 medium onion, cut into 1-inch chunks
Cooked rice or noodles, for serving

1
In a small bowl whisk together the ginger, garlic, water, palm or brown sugar, chili-garlic sauce and soy sauce.
2
Taste and add salt to needed.
3
Whisk in the cornstarch.
4
Heat the oil in a large frying pan or wok over medium high heat.
5
Add the eggplant and shiitake mushrooms and cook, stirring frequently until the eggplant has started to soften, about 5-7 minutes.
6
Add the onion and cook for 5 more minutes.
7
Stir in the sauce and cook until it has thickened and coats the vegetables, about 30 seconds.
8
Remove from the heat and serve immediately with rice or noodles.

107

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon finely minced ginger, 2 cloves of garlic, finely minced, 2 tablespoons water, 1 tablespoon palm sugar (or substitute brown sugar), and more.

Yes, Shiitake and Eggplant Stir-Fry with Gingery Garlic Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shiitake and Eggplant Stir-Fry with Gingery Garlic Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions