Chinese Eggplant + Snow Pea Stir Fry
- Dairy Free
- Gluten Free
Why we love it:
- 11⁄2 cups Basmati Rice (White)
- 1 teaspoon Kosher Salt (divided)
- 21⁄2 cups Water
- 2 Tablespoons Oyster Sauce
- 1 Tablespoon Peanut Butter
- 2 Tablespoons Soy Sauce
- 1 Tablespoon Honey
- 1⁄4 cup Water
- 2 Tablespoons Canola Oil (divided)
- 1 pound Chinese Eggplant
- 4 ounces Shiitake Mushrooms
- 3 cloves Garlic
- 1 Red Onion
- 1 cup Snow Peas
Wash the rice in clear water 2 times.
Bring the rice, ½ teaspoon of salt and water to a boil in a small pot. Once boiling, stir well and turn down to low heat. Cover pot tightly with a lid and simmer for 17 minutes. Turn off heat and open to fluff the rice. Cover with a kitchen towel, then the lid, and let it sit until you’re ready to serve.
Whisk together the sauce in a small bowl: 2 Tablespoons oyster sauce, 1 Tablespoon peanut butter, 2 Tablespoons soy sauce, 1 Tablespoon honey, and a ¼ cup water. Set aside.
Remove the stems, dust the mushrooms clean if needed with a towel, and slice in strips. Slice the Chinese eggplant into rounds, or half-moon shapes that are about 1 ½ inches. Slice the garlic thinly. Slice the onion into thin strips. Trim the snow peas and remove their strings or stem ends if present.
4. STIR FRY
Set everything out by the stove. Use your largest pan over the highest heat and add 1 Tablespoon of oil.
Add the eggplant. Sauté for 4 minutes, stirring. Then add the mushrooms, garlic, and onion to the pan. Cook until the eggplant is mostly soft and browned, about 3 minutes longer. Add the snow peas in.
Pour in all of the sauce and bring it to a boil. It will start to thicken quickly, stir and as soon as it is glossy and coated, turn off the heat.
Optional decadence - stir in 1 Tablespoon of butter off the heat until it melts.
Serve a bed of rice, topped with stir fry.