Japanese Eggplant Stir-Fry

Japanese Eggplant Stir-Fry

Prep Time: 10 min

Cook Time: 10 min

Servings: 4

Serving Size: 3/4 cup

Ingredients: 

  • 2 tbsp sesame oil
  • 2 Japanese eggplants (cut into 1-inch pieces)
  • 2 tsp minced fresh ginger
  • 2 cloves garlic (minced)
  • 1/2 cup chopped mushrooms
  • 1 cup fresh mung bean sprouts
  • 1/4 cup fresh basil (chopped)
  • 1/4 tsp crushed red pepper flakes
  • hoisin sauce

Instructions:

  1. Heat sesame oil in a large skillet. Add eggplant, ginger, garlic, mushrooms and bean sprouts. Stir-fry over medium-high heat until eggplant begins to soften, 4-6 minutes.
  2. Add basil, chili pepper flakes and hoisin sauce to eggplant. Continue cooking for 1-2 minutes. Remove from heat and serve.