Chinese Eggplant with Quinoa. (The white thing in back is a steamed pork bun).
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When the mushrooms have cooked down a little add your chopped eggplant and red peppers. Stir everything around a little.
In a small bowl mix the soy sauce, vinegar, and cornstarch until smooth. Poor your soy sauce mixture over the vegetables and cover your pan with a lid and let everything steam in there for a bit (5 min, but check midway to make sure nothing is sticking, add some water or broth if it looks too dry).
Now uncover and let everything cook until the eggplant softens and begins to brown. Dish out and serve on top of quinoa or rice. Top with green onions and you're ready to eat!
This is a pretty adaptable recipe, so you can add tofu, onions, garlic, egg... or anything else you think would go well with eggplant.
1 - large chinese eggplant cut into bite-sized pieces
1 - red bell pepper diced
6 - mushrooms sliced
1 - green onion sliced
1 - tsp chili sauce
2-3 Tbsp - soy sauce
1 Tbsp - vinegar (I used apple cider but rice vinegar would probably work too)
1 tsp - corn starch
1. Saute mushrooms with chili sauce
2. Add eggplant and peppers
3. mix soy sauce, vinegar, and cornstarch
4. poor soy sauce mixture in and cover with lid
5. cook for 5 min checking to make sure nothing is sticking, add water or broth if it looks to dry
6. uncover and cook until soft and starting to brown