Eggplant and Mushroom Stir Fry – no oil recipe

In the world of beautiful healthy vegetable recipes – this one is a winner and easy to make without oil. I LOVE my favorite eggplant dish in my local Asian restaurant but the heavy oil in the dish really does not appeal to me, so I tried different versions of recreating it at home – but in a more healthful way. I make it almost every week and sometimes add some bokchoy or bean sprouts if I have them.

The key here is to soften the eggplant and mushrooms in broth beforehand and the recipe comes together very quickly after that.

Tips:

I like peeling the eggplant in a zebra pattern as the areas that are skinless give some softness to the eggplant quickly during steaming or blanching

Do not skip blanching the mushrooms

Adjust the sauce to your taste, you can add heat with chilies if you like

To enhance the flavor of the dish, you may consider adding a half teaspoon of sesame oil towards the end. However, if you prefer a dish without oil, feel free to skip this step.

The Youtube video has the full step-by-step so do check it out.

Eggplant and Oyster Mushroom Stif fry

  • Servings: 4
  • Difficulty: easy
  • Print

A Whole Food Plant Based Eggplant and Mushroom recipe


Ingredients

  • 1 large globe eggplant or 2 Japanese eggplants
  • 2 cups fresh oyster mushrooms
  • A bunch of chopped scallions
  • 1 cup veggie broth or water

    • Sauce

  • 2 tbsp tamari
  • 2 tbsp hoisin sauce
  • 1 tsp sambal
  • 1 tbsp Black Vinegar
  • 1 tbsp Molasses or maple syrup
  • 1 tsp grated ginger
  • 3 cloves of crushed garlic
  • 1/4 tsp sesame oil ( optional)
    • Toppings
  • Sesame seeds
  • Cilantro
  • jalepeneo slices


Directions

  1. Wash and peel the eggplant in zebra stripes and cut into 1- 2 inch pieces
  2. Clean the mushrooms and break apart into strips
  3. Slice one bunch of scallions
  4. In one inch of vegetable broth or water cook the eggplant until tender. This will take 7-8 minutes. Strain and remove the eggplant and set aside leaving the broth in the pan
  5. In the same broth add the mushrooms and blanch for 5 mins. Remove and set aside
  6. Add the whites part of the scallions to the broth and saute for a couple of minutes
  7. Add the sauce ingredient and stir together for a minute
  8. Add the eggplant and mushroom and cook everything for 5 mins
  9. Add green part of the scallions, sesame seeds and some cilantro and take off the heat
  10. Serve it with brown or white rice and some sambal on the side


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