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Side Dish
Asian
2 - 4 servings
5 minutes
10 minutes
4 Chinese eggplants, cubed
¼ pound Wood Ear Mushrooms, thinly sliced
¼ pound Oyster Mushrooms, thinly sliced
8 Pearl Onions, halved
1 tablespoon red chile paste
1½ teaspoons ginger root, grated
½ cup vegetable broth or chicken broth
1 tablespoon soy sauce
1 pinch sugar
2 teaspoons rice vinegar
¼ cup vegetable oil
Pour half the oil in a wok over high heat.
Add eggplant, mushrooms and pearl onions and stir-fry until tender (2-3 minutes).
Remove using a slotted spoon and set aside.
Heat remaining oil in wok and add chile paste and ginger, cooking for 10-15 seconds.
Add broth, soy sauce and sugar and bring to a boil.
Add vinegar, eggplant, mushroom and onion medley and cook for another minute. Serve with rice or fried noodles.
