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Our Spicy Eggplant Stir-Fry With Mushrooms is a meaty and satisfying recipe that will fill you up!
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SkinnyMS

Spicy Eggplant Stir-fry With Mushrooms

This is one of our favorite meatless entrees because it's hearty and full of flavor!
Prep Time15 minutes
Cook Time25 minutes
Marinate20 minutes
Total Time1 hour
Course: Dinner, Lunch, Main Course
Cuisine: Asian
Keyword: Gluten-Free, Vegetarian
Servings: 4 people
Calories: 232kcal
Author: Alison Borel

Ingredients

US Customary - Metric

Marinade/Sauce

  • 2/3 cup tamari or soy sauce
  • 1/4 cup honey
  • 3 tablespoons rice vinegar
  • 1/4 cup mirin optional
  • 3 garlic cloves
  • 1/2 teaspoon ginger
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon black peppercorns or black pepper

Veggies

  • 12 ounces portabella mushroom caps sliced 1/4 inch slivers
  • 1 1/2 pound eggplant cubed
  • 1.5 tablespoon olive oil
  • 1 tablespoon date syrup optional
  • 1 tablespoon corn starch

Instructions

  • Combine all marinade ingredients and pour over mushrooms. Set aside. Get your starch of choice (rice, quinoa etc,) going while the mushrooms marinate. 20-30 minutes
  • Put eggplant cubes in a large glass container and cover with microwave proof lid. Microwave on high for five-eight minutes. Check after five minutes to see if the cubes have altered a bit to appear somewhat soggy, as cooked eggplant looks. Add another three minutes if necessary to ensure softness.
  • In a large frying pan or wok on high heat, add 1 1/2 tablespoons olive oil. Add eggplant and season with salt, if desired. Stir-fry 5-8 minutes and then remove from pan, set aside.
  • Add mushrooms and stir-fry. Once all the mushrooms have cooked, make a slurry of corn starch and cold water in a small container. Add some marinade mix to the slurry and stir. Add the rest of the sauce to the pan or wok and taste. If the sauce isn't sweet enough, add a teaspoon of sweetener of choice. A splash of orange or pineapple juice tastes fantastic.
  • Serve on top of your starch of choice.

Notes

Try adding a few dried Chinese or Arbol chilis right before adding the sauce to the pan at the end. Don't eat the chilis but use them as garnish for added flair and more intense heat.

Nutrition

Serving: 2cups | Calories: 232kcal | Carbohydrates: 42g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 2290mg | Potassium: 814mg | Fiber: 7g | Sugar: 30g | Vitamin A: 116IU | Vitamin C: 5mg | Calcium: 35mg | Iron: 2mg |
SmartPoints (Freestyle): 10
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SmartPoints (Freestyle): 10
SmartPoints (Freestyle): 10