If there is one thing that is definitely a week day staple for me, it’s stir-fry. There’s something so quick and easy about stir-fry since you can basically throw in anything and it’ll be delicious. Got celery greens that you’ve gotta get through, throw it on as a garnish. Too much eggplant, slice it up and let it steam with the sauce. Stir-fry is good and easy. This recipe was reposted from Food Gal, view the original recipe here.
- 2 tablespoons low-sodium soy sauce
- 2 teaspoons fish sauce
- 1 tablespoon sesame oil
- 1 tablespoon mirin
- Pinch of granulated or dark brown sugar
- 1 to 2 teaspoons spicy chile bean paste, Sriracha or gochujang, to taste
- 1 pound of baby eggplants or other eggplant, cut into large dice
- Scant 1 teaspoon kosher salt
- 16 to 20 ounces udon noodles or spaghetti
- 3 cloves garlic, minced
- 1-inch coin of ginger, minced
- Vegetable, canola or peanut oil, as needed
- 3 portobello mushrooms, stems removed, dark gills scraped away and discarded, caps cut into large dice
- 2 green onions, green and white parts, sliced thinly
- Handful of Thai basil leaves
- Handful of celery leaves, rough chopped if large
In a small bowl, stir together all sauce ingredients. Set aside.
Sprinkle eggplant with salt, then arrange on a paper towel-lined plate. Microwave for 10 to 11 minutes, until eggplant starts to shrink and soften. Set aside.
Bring a large pot of water to a boil over high heat. Add udon noodles or spaghetti. Cook according to package directions. Drain. (Note: If using udon or other Asian noodles, rinse them under cold water to remove excess starch and prevent them from turning gummy.)
In a large wok over medium-high heat, add 1 tablespoon of oil. Stir-fry portobellos until caramelized and tender, about 4 minutes. Remove to a plate.
In the same wok, add another 1 tablespoon of oil. Over medium-high heat, stir-fry the eggplant, about 6 minutes until the pieces turn quite soft. Add garlic and ginger, and continue cooking, stirring frequently, for another minute. Add 1 tablespoon of the sauce, and stir to combine.
Add mushrooms back to the pan, along with the noodles. Pour in remaining sauce, and toss to coat everything well and heat through, about 2 minutes. Add green onions, Thai basil leaves, and celery leaves. Turn off heat, and give it a final stir.
Divide among four large bowls, and enjoy.