Stir-Fried Eggplant with Oyster Mushrooms

Eggplant is a favorite ingredient in many vegetarian dishes, from salads and braises to simple stir-fries with mushrooms.  The secret to a flavorful eggplant stir-fry lies in a well-balanced sauce and proper cooking time—long enough for the eggplant to become tender and silky, yet not mushy.

Some larger globe eggplants can have a slight bitterness, which is why salting is often recommended to draw out excess moisture and reduce any astringency.  For this recipe, however, Japanese eggplants are ideal because they are naturally sweeter, more tender, and less bitter.

This dish is savory, lightly spicy, and wonderful served over hot steamed rice.

Ingredients:

2 Japanese eggplants

1 (16-ounce) can oyster mushrooms, drained (or fresh oyster mushrooms if available)

½ onion, chopped

2 garlic cloves, minced

A little chopped cilantro for garnish

1 tablespoon oil for stir-frying

Stir-Fry Sauce ingredients:

2 tablespoons soy sauce

1 teaspoon oyster sauce (use vegetarian oyster sauce if desired)

1 teaspoon sugar

1 tablespoon mushroom seasoning powder

1 teaspoon sriracha sauce

1 teaspoon ketchup

½ cup water

Directions:

Preparing the eggplant:

Trim off the ends of the eggplants.  Soak them in lightly salted water for 15–20 minutes, then rinse well and drain.  Cut into bite-sized diagonal slices or small chunks.

Making the sauce

In a small bowl, mix together soy sauce, oyster sauce, sugar, mushroom seasoning, sriracha, ketchup, and water.  Set aside.

Stir-frying the aromatics:

Heat a nonstick skillet or wok over medium heat and add the oil.  Sauté the onion and garlic until fragrant.

Cooking the vegetables:

Add the oyster mushrooms and eggplant.  Stir-fry for 4–5 minutes, allowing the eggplant to soften and lightly brown.

Adding the sauce:

Pour in the prepared sauce and toss well to coat everything evenly.  Cook another 4–5 minutes, until the eggplant is tender and the sauce has reduced slightly. Taste and adjust seasoning if needed.

Serving:

Turn off the heat, sprinkle with chopped cilantro, and serve immediately with steamed white rice.

 

The eggplant turns rich and silky, the oyster mushrooms add a meaty texture, and the savory-spicy sauce ties everything together beautifully. A simple dish, but deeply satisfying.