Stir fries are something I cook a lot for a quick dinner option, but not something I share here very often! This eggplant mushroom stir fry is one that gets whipped up pretty regularly and for good reason. It’s quick, easy and delicious – perfect for mid week meals!
Ingredients List
- Brown onion
- 2-3 lebanese eggplants
- 250g mushrooms
- 1 red capsicum
- 1/4 cup soy sauce
- 2tbs maple syrup
- Juice of a lime
- 1tbs fresh ginger
- 3 cloves garlic
- 2tsp corn starch
- Red pepper flakes
- 1 bunch bok choi
- 440g hokkien or similar noodles
- 1/4 cup cashews
Steps
- Slice the onion
- Heat some oil in a wok or large fry pan and then cook the onion until translucent
- Meanwhile, slice the eggplant, mushrooms and capsicum
- Add to the pan and cook until just tender
- Whisk together the soy sauce, maple syrup, lime juice, ginger, minced garlic, cornstarch and red pepper flakes until well combined
- Chop the bok choi and add to the pan with the sauce and toss well to coat, cooking for 1-2 minutes
- Prepare the noodles according to package directions then divide between serving bowls
- Top with the stir fried vegetables and sprinkle with cashews
This eggplant mushroom stir fry is seriously that simple! It can be on the table in well under 30 minutes (probably closer to 20!) and is packed with flavour. If you don’t have capsicum you can swap it for carrot or something similar – whatever you have on hand. A mix of mushrooms is also an excellent option if you have them, but go with your favourites.
This eggplant mushroom stir fry might not be the prettiest dish you’ve ever seen but it’s an excellent one to add into your rotation of quick, delicious and healthy dinner options. It’s also vegan friendly, and reheats well too – all the boxes ticked!