Stir-Fried Eggplant with Mushrooms

 Eggplant and mushrooms are a comforting, flavor-packed vegetarian dish that celebrates the natural sweetness of mushrooms and the tender richness of eggplant.  By using king oyster mushrooms, which have a satisfyingly chewy texture reminiscent of scallops, this recipe offers a delightful alternative to meat—perfect for vegetarians or anyone seeking a refreshing change in their weekly menu.

This dish is not only quick and easy to prepare but also brimming with health benefits.  Eggplant and mushrooms together provide a hearty dose of fiber, vitamins, and minerals, making it a nourishing choice for busy days.  Whether you opt for shiitake, straw, or oyster mushrooms, the combination pairs beautifully with everyday seasonings like garlic, soy sauce, and pepper to create a savory, umami-rich stir-fry.

With just a few simple steps—soaking, slicing, and sautéing—you’ll have a vibrant, satisfying dish that’s best enjoyed hot with a bowl of steamed rice.  It’s a versatile recipe that invites creativity while staying rooted in wholesome simplicity.

 

Ingredients:

• 2 Japanese eggplants
• 2 large king oyster mushrooms
• ½ white onion, sliced
• 2 green onions, sliced
• 2 garlic cloves, minced

Stir-fry sauce Ingredients:

• 2 tbsp soy sauce
• 1 tsp vegan oyster sauce
• 1 tbsp sugar
• 1 tsp mushroom seasoning powder
• ½ cup water
• Pepper and Thai hot chili to taste

Thickening mixture ingredients:

• 1 tsp cornstarch
• 2 tbsp water

 

Durations:

1.    Preparing the mushrooms: Soak in warm water for 15 minutes.  Rinse, drain well, and slice.

2.    Preparing the eggplants: Wash and slice diagonally.  Soak in a bowl of lightly salted water for 10 minutes to reduce bitterness and prevent discoloration.  Drain.

3.    Mixing the sauce: In a small bowl, combine soy sauce, vegan oyster sauce, sugar, mushroom seasoning, and water.  Stir until dissolved.

4.    Stir-frying:  Heat a pan with a little cooking oil.  Add garlic and sauté until fragrant.  Add mushrooms and stir-fry over medium heat for 5 minutes, until tender and slightly firm.

5.    Cooking the eggplant: Add the eggplant and white onion to the pan.  Pour in the sauce, cover, and let simmer for 5–10 minutes until the eggplant softens.

6.    Finishing the dish: Stir in the cornstarch mixture to thicken the sauce.  Add green onions, pepper, and chili powder.  Toss gently and adjust seasoning to taste.

7.    Serving: Remove from heat and transfer to a serving plate.