Shiitake and Eggplant Stir-Fry with Gingery Garlic Sauce

• 1 tablespoon finely minced ginger
• 2 cloves of garlic, finely minced
• 2 tablespoons water
• 1 tablespoon palm sugar (or substitute brown sugar)
• 1 teaspoon chili-garlic sauce
• 1 teaspoon soy sauce
• Sea salt
• 1 teaspoon cornstarch
• 12 large shiitake mushrooms, sliced
• 1 eggplant, cut in half lengthwise then cut into 1/2-inch pieces
• 1 medium onion, cut into 1-inch chunks
• Cooked rice or noodles, for serving

1. In a small bowl whisk together the ginger, garlic, water, palm or brown sugar, chili-garlic sauce and soy sauce.
2. Taste and add salt to needed.
3. Whisk in the cornstarch.
4. Heat the oil in a large frying pan or wok over medium high heat.
5. Add the eggplant and shiitake mushrooms and cook, stirring frequently until the eggplant has started to soften, about 5-7 minutes.
6. Add the onion and cook for 5 more minutes.
7. Stir in the sauce and cook until it has thickened and coats the vegetables, about 30 seconds.
8. Remove from the heat and serve immediately with rice or noodles.

ginger, garlic, water, palm sugar, chiligarlic sauce, soy sauce, salt, cornstarch, shiitake mushrooms, eggplant, onion, rice

Taken from www.foodandwine.com/recipes/shiitake-and-eggplant-stir-fry-with-gingery-garlic-sauce (may not work)