JAPANESE EGGPLANT STIR FRY IN HOISIN SESAME GLAZE

Ingredients

¼ cup oyster sauce

2 tablespoons soy sauce

3 tablespoons hoisin sauce

2 tablespoons rice wine vinegar

1 teaspoon sesame oil

½ cup vegetable oil

2-pounds Japanese eggplant, cut into 1-1 ½” chunks

¼ cup corn starch

2 tablespoons olive oil

2 tablespoons ginger root, minced

6 large garlic cloves, chopped

3.5 ounces shiitake mushrooms

¾ cup scallions, chopped into 2” pieces

3 teaspoons black and white sesame seeds

3 cups cooked sushi rice

Instructions

Combine the oyster sauce, soy, hoisin, vinegar, and sesame oil in a small bowl and whisk to combine.  Set aside.

Heat the vegetable oil in a wok or large deep skillet over medium high heat until very hot.

Toss the eggplant chunks with the corn starch in a large bowl until evenly coated.  Add the eggplant to the hot oil and cook, stirring frequently until the eggplant is very tender when pierced with a fork, about 6-8 minutes. Remove the eggplant from the pan and set aside.

Add the olive oil to the pan and cook the ginger and garlic until fragrant, about 2-3 minutes.  Add the mushrooms to the pan and cook for 3-4 minutes more until the mushrooms are soft and begin to lightly brown.  Add the eggplant back to the pan along with the sauce and continue to cook for 2 minutes more, tossing constantly until well coated and the eggplant is velvety in texture.  Toss in most of the scallions reserving a few for garnish.

Serve the eggplant over the rice and garnish with more scallions and the sesame seeds.

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