Spicy Stir-Fried Eggplant and Shiitake Mushrooms
Spicy Stir-Fried Eggplant with Shiitake Mushrooms: A Refreshing Summer Side Dish!
This is a signature summer vegetable stir-fry featuring eggplant and shiitake mushrooms, with a delightful spicy and savory flavor.
Main Ingredients
- 1 Eggplant
- 4-5 Fresh Shiitake Mushrooms
- 5 cloves Garlic
- 1/2 Onion
- 1/2 Green Onion
- A pinch of dried Vietnamese chili peppers (adjust for spice level)
- A little Chili Oil
Seasoning
- 2 Tbsp Soy Sauce
- 1 Tbsp Oyster Sauce
- 1/2 tsp Ginger Syrup (or a little minced ginger)
- 1 Tbsp Cooking Wine (Mirin)
- 1 Tbsp Oligosaccharide (adjust sweetness)
- A pinch of Sugar (optional)
- A pinch of Black Pepper
- A little Sesame Oil
- A little Toasted Sesame Seeds
- 2 Tbsp Soy Sauce
- 1 Tbsp Oyster Sauce
- 1/2 tsp Ginger Syrup (or a little minced ginger)
- 1 Tbsp Cooking Wine (Mirin)
- 1 Tbsp Oligosaccharide (adjust sweetness)
- A pinch of Sugar (optional)
- A pinch of Black Pepper
- A little Sesame Oil
- A little Toasted Sesame Seeds
Cooking Instructions
Step 1
Hello! Eggplant, with its crisp and tender texture, is a must-have vegetable during the summer. Today, we’re transforming it into a delicious stir-fry with aromatic shiitake mushrooms! This dish is slightly spicy, so even when stir-fried in oil, it never feels heavy. It’s perfect served over rice as a donburi or enjoyed as a standalone side dish. Let’s get started on this simple yet wonderful recipe!
Step 2
First, thoroughly wash the eggplant under running water. Trim off the stem and cut it in half lengthwise. Then, slice it diagonally into about 0.5 cm thick pieces, creating attractive half-moon shapes. Prepare the fresh shiitake mushrooms by removing their tough stems, and then slice them to a similar thickness and size as the eggplant. Avoid slicing them too thinly, as they might lose their texture when cooked. Finely chop the green onion and thinly slice the garlic.
Step 3
Oh, I almost forgot a key ingredient! Don’t forget to prepare the onion. Peel the onion and slice it into thin strips. The sliced onion will add sweetness and depth to the dish as it mingles with the other vegetables.
Step 4
Now, let’s make the seasoning sauce for our delicious stir-fry. In a small bowl, combine 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1/2 teaspoon of ginger syrup, 1 tablespoon of cooking wine (mirin), 1 tablespoon of oligosaccharide, and optionally, a pinch of sugar and a pinch of black pepper. Stir everything together thoroughly until well combined. If you don’t have ginger syrup, a tiny amount of minced ginger can be used instead. Ensure all the seasonings are harmoniously blended.
Step 5
To achieve a rich flavor, heat a pan over medium heat. Add a generous amount of chili oil and swirl it around to coat the bottom of the pan.
Step 6
Once the chili oil is warm, add the sliced garlic, chopped green onion, and dried Vietnamese chili peppers. Sauté over low heat until fragrant. It’s crucial to let the garlic and green onion infuse their aroma into the oil, creating a spicy and rich fragrance. Stir constantly to prevent burning.
Step 7
As soon as you smell the savory garlic aroma, add the prepared eggplant, shiitake mushrooms, and sliced onion to the pan. Stir-fry quickly over high heat, ensuring the chili oil evenly coats all the ingredients. Continue to stir-fry until the vegetables just begin to soften and glisten.
Step 8
Once the vegetables are partially cooked, pour in the prepared seasoning sauce. Stir well with a spatula to coat the vegetables evenly. Continue to cook for about 2-3 minutes, or until the eggplant and mushrooms are tender. Remember to stir occasionally to prevent sticking.
Step 9
When the vegetables have reached your desired tenderness, turn off the heat. Finish by drizzling in a little sesame oil and sprinkling some toasted sesame seeds. Give it one final gentle stir to combine everything. Your delicious stir-fried eggplant and shiitake mushrooms are now ready! They taste best served immediately while hot.
