Asian Mushroom and Eggplant Stir-Fry

A delicious and nutritious stir-fry made with mushrooms and eggplant, with an Asian twist.

10m

Prep Time

20m

Cook Time

Servings

Ingredients

1 lb mushrooms, sliced

1 large eggplant, cubed

1 onion, chopped

4 garlic cloves, minced

2 tbsp vegetable oil

2 tbsp soy sauce

1 tbsp hoisin sauce

1 tsp sesame oil

1/4 tsp red pepper flakes

Salt and pepper, to taste

Instructions

Step 1

Heat the vegetable oil in a large skillet over medium-high heat.

Step 2

Add the onions and garlic, and sauté until fragrant.

Step 3

Add the sliced mushrooms and cubed eggplant and stir-fry for 5 minutes.

Step 4

Add the soy sauce, hoisin sauce, sesame oil, red pepper flakes, and salt and pepper.

Step 5

Continue to stir-fry for another 10-15 minutes, or until the vegetables are tender and cooked through.

Step 6

Serve over rice or noodles.