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Print this Recipe    Garlic Eggplant

Garlic Eggplant

2 Tbs. oil
1 medium eggplant sliced into strips
1/4 cup water or soup broth
1/2 cup or shredded carrots
1 large onion, diced
1 cup of whole or halved mushrooms (button or straw)
1 Tbs. sugar (add more to taste if needed)
3 Tbs. dark soy sauce (add more to taste if needed)
1 Tbs. cornstarch
6 cloves garlic, minced
1 Tbs. fish sauce (option)
1 Tbs. rice wine vinegar (add more to taste if needed)

For sauce, combine ingredients and mix. set aside until needed.
Stir fry eggplant until nearly done to your taste. Adding a bit
of water or broth to the very hot wok speeds this a long a little.
Add onions and carrots continue to stir fry 3- 4 minutes then when
all the veggies are almost done add mushrooms and garlic, and fry
another 2-3 minutes until done to your liking. Stir the sauce
mixture and add to wok. Stir quickly until sauce is incorporated
well, and clear and thick. Remove from heat, and serve with rice.

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