Stir-Fried Spicy Eggplant with Garlic Sauce

This recipe is for eggplant lovers like me. It is healthy and easy to make with wonderful spicy garlic sauce.

Ingredients:

1 large eggplant

1 cup total combination of, red, green and yellow bell peppers, julienned

1/2 cup sliced button mushrooms

2 tbs peanut oil

Sauce ingredients:

2 garlic cloves, minced

1 tsp fresh ginger, minced

2 green onions, sliced (add half to the sauce and half for garnish)

1 tsp chili paste (I use Korean)

1 tbs sake or any cooking wine

1 tbs soy sauce

1/4 tsp salt

1/8 tsp black pepper

2 tsp honey

1 tsp red wine vinegar

1/3 cup chicken broth

Cornstarch slurry ingredients:

1 tbs cornstarch

2 tbs water

Directions;

Combine the sauce ingredients and set aside.

Combine the cornstarch mixture and set aside.

Wash and cut eggplant into cubes (about 1 inch thick).

Heat oil in a large wok and brown the eggplant.

Stir in mushrooms and bell peppers. Cook for a few minutes or until mushrooms and bell peppers are tender. Remove and keep warm

In the same wok, add the sauce and bring to boil. Slowly stir in the cornstarch mixture. 

Add eggplant-mushrooms and bell peppers back. Make a quick stir to coat with sauce and sprinkle the green onions and serve. 

The dish could use a more spicy taste with, such as Thai hot pepper or chili flakes to suit your personal spicy taste.