Stir-fried Eggplant with Fish Patties

I shop for most of my groceries at Costco, and two items that sell there are salmon and Pollock Burgers. These items gave me the idea to create an easy healthy recipe for dinner instead of using these items just for ordinary burgers. The Japanese eggplant is another ingredient in this recipe to make it a complete healthy choice. The stir-fry sauce for this recipe uses miso paste and soy sauce, which always add flavor to the dish. The taste balance for this dish is saltiness and sweetness with a hint of sourness.

Ingredients;

1 Japanese eggplant

2 salmon patties or Pollock

1 cup sliced mushrooms

3 green onions

2 garlic cloves, minced

2 tbs peanut oil

Stir-fried sauce ingredients:

1 tbs miso paste

2 tbs soy sauce

1 tsp honey

1 tsp Sriracha hot sauce

1 tsp rice vinegar

1/4 cup water

Directions:

Wash eggplant and slice diagonally into 1/2 inch-wide pieces.

Break  patties into small pieces.

Mix the stir-fried sauce ingredients and set aside.

Slice green onions (separate the white and green parts) and set aside

Heat wok and add eggplant to char until eggplant has wilted. Remove eggplant.

Add oil to the wok and add the white parts from the green onions and garlic. Cook for a few seconds until fragrant.

Stir in salmon and mushrooms. Cook for a few minutes or until mushrooms appear soft.

Add eggplant and the sauce to the wok. Cook for 5 more minutes (constantly stirring to mix well.).

Adjust the seasoning to your liking.  Add the green parts of the green onions and make a quick stir.

Serve with hot cooked rice.