3 tbsp. peanut or vegetable oil
4 cups Japanese eggplant cut in 1.5” cubes
2 cups thinly sliced Shitake mushrooms
1 medium red pepper, thinly sliced
1 clove garlic, minced
2 tbsp. soy sauce
2 tbsp. palm sugar or brown sugar
1 tbsp. fish sauce
1 tbsp. hot chile oil
1 tbsp. rice wine vinegar
1 tbsp. cornstarch
1/2 cup basil, not packed
Heat 2 tbsp. peanut oil in a large skillet over medium-high heat. Add eggplant and cook 5 minutes until softened and golden. Remove from pan.
Reduce heat slightly, add remaining tbsp. peanut oil in same skillet and add red pepper and Shitakes. Cook 3-5 minutes until softened.
Meanwhile, whisk together remaining ingredients except garlic in a separate bowl with ¼ cup warm water.
Add garlic and return eggplant to pan. Cook 1 minute.
Whisk sauce and add to pan. Stir with ingredients until it is reduced and coats the vegetables.
Add basil, stir through. Season to taste with white pepper and serve.
By Jonathan Bardzik, jonathanbardzik.com
Fresh Picked Recipes
Contributed by FRESHFARM shoppers, staff, and Chef at Market partners