Weeknight Stir Fry With Eggplant, Mushrooms, And Le

Name: Weeknight Stir Fry With Eggplant, Mushrooms, And Leeks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons grapeseed oil; 1-2 inch piece of ginger, minced or grated; 4 garlic cloves, sliced; 4 leeks, cleaned and sliced; 2 teaspoons garlic=chili paste; 6 small Chinese eggplants, roll cut; 10 ounces sliced mushrooms; 3 tablespoons soy sauce; 3 tablespoons rice wine; 2 tablespoons water; 1 teaspoon toasted sesame oil; handful minced cilantro leaves

Servings: persons

6 tablespoons grapeseed oil
1-2 inch piece of ginger, minced or grated
4 garlic cloves, sliced
4 leeks, cleaned and sliced
2 teaspoons garlic=chili paste
6 small Chinese eggplants, roll cut
10 ounces sliced mushrooms
3 tablespoons soy sauce
3 tablespoons rice wine
2 tablespoons water
1 teaspoon toasted sesame oil
handful minced cilantro leaves

1
Heat a heavy saute pan over medium high heat until a drop of water sizzles and disappears on contact. Pour in 2-3 tablespoons of grapeseed oil and stir fry the garlic and ginger for about 30 seconds. Add the leeks and chili-garlic sauce, then the eggplant. Stir fry, adding a little more oil as needed, until the eggplant skin browns and the eggplant is softening, about 3 or 4 minutes. Add the mushrooms, dribbling in more oil as needed (don't add too much or the whole dish will become oily) and stir until softened.
2
Mix soy sauce, rice wine and water. Some people add cornstarch but I like the thin sauce better and I'm in a hurry. Pour over the vegetable mixture, stir, and heat until the sauce bubbles. Turn down the heat to medium low, cover, and cook for about 8 minutes. Check to be sure the vegetables are not sticking and add a little more water if you need to but you don't want it to be soupy.
3
When the eggplant (your rate limiting vegetable) is soft, turn the heat off. Sprinkle over the toasted sesame oil and the cilantro leaves and stir again. You're done! Serve with brown rice. I don't drink on weekdays usually but I think beer would be very nice with this dish.

282

kcal

Calories

Fat

Carbs

Protein

Fat 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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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

You need 12 ingredients. The key ingredients include: 6 tablespoons grapeseed oil, 1-2 inch piece of ginger, minced or grated, 4 garlic cloves, sliced, 4 leeks, cleaned and sliced, and more.

Yes, Weeknight Stir Fry With Eggplant, Mushrooms, And Leeks 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!

Weeknight Stir Fry With Eggplant, Mushrooms, And Leeks

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions