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Posted By archives On March 12, 2010 @ 10:59 am In Vegetables | No Comments
This makes A LOT! But I love it so much it is gone pretty fast. Freezes ok.
1 lb eggplant, cut into dice-sized dice
garlic to taste
1/2 t ground ginger
4 scallions, minced
2 T prepared chili paste with garlic (adjust to taste)
2 T rice wine or cooking sherry
2 T soy sauce
1/2 c vegetable broth (or use soaking mushroom water)
8-10 shiitake mushrooms, cleaned, and diced. (soak if dried)
“Stir-fry” eggplant in a dry nonstick for about 5 minutes until it starts to turn that “clearish tan.” Add all the rest of the ingredients. Reduce heat and let stew 10-20 min or until eggplant is tender. Add more stock/water if needed. Serve with brown rice.
Variation: Add some red bell peppers or cauliflower florets.
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