Spicy Eggplant and Mushrooms

Dear PCRM supporter,

This stir-fry can be altered to suit your taste. You can add 1 cup tofu cubes at the same time as the green beans, use crushed red pepper instead of cayenne, or serve topped with chopped green onions or fresh cilantro.

Directions

Makes 6 to 8 servings

2 tablespoons soy sauce
2-3 tablespoons mirin (sweet rice wine)
1 teaspoon maple syrup
1 tablespoon rice vinegar
2 tablespoons cornstarch
1/4 cup water
2 teaspoons olive oil
2 small red onions, thinly sliced and quartered
2 teaspoons balsamic vinegar
5 long thin Chinese or Japanese eggplants, cut into bite-size pieces
8 ounces cremini or button mushrooms, quartered
4-5 garlic cloves, minced
1-2 tablespoon minced fresh ginger
black pepper, to taste
cayenne pepper, to taste
15 fresh green beans, broken into bite-size pieces

Combine soy sauce, mirin, syrup, rice vinegar, and cornstarch in a small bowl. Add 1/4 cup water and whisk to combine. Set aside.

Heat oil in a large skillet or wok over high heat. Add onions and sauté for 2 to 3 minutes. Add a tablespoon or two of water if needed to keep onions from sticking. Add balsamic vinegar and continue to sauté another 1 to 2 minutes, until softened. Add eggplant and cook for 8 to 10 minutes, until soft. Add mushrooms, garlic, ginger, black pepper, and cayenne. Cook a few minutes longer.

Stir sauce again and add to the vegetables. Add green beans. Mix well and cook for another few minutes until sauce is thick and green beans are the desired consistency.

Remove from heat and serve.

Nutrition Information

Per serving (1/6 of recipe):

Calories: 126
Fat: 2.2 g
Saturated Fat: 0.3 g
Calories from Fat: 15.7%
Cholesterol: 0 mg

Protein: 3.2 g
Carbohydrates: 25.5 g
Sugar: 9.3 g
Fiber: 6.1 g

Sodium: 310 mg
Calcium: 31 mg
Iron: 1.5 mg
Vitamin C: 6.2 mg
Beta-Carotene: 114 mcg
Vitamin E: 1 mg

Recipe from PCRM Nutrition Consultant Amy Joy Lanou, Ph.D.