Sweet Utopia Blog

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Szechuan Eggplant and Mushrooms March 11, 2013

Filed under: gluten-free,Recipes & Food Ideas,Uncategorized — sharonsweets @ 11:32 pm

I love this versatile Chinese dish. You can adjust the spice level with sriracha, and can add chopped kale or fried tofu.


2 Japanese eggplants or 1 small eggplant, peeled and cut into 1/2 inch cubes

1 package mushrooms, sliced thickly

1/4 cup toasted sesame oil

1 1/2 tablespoons tamari

2 cloves garlic, minced

1 handful cilantro, chopped

2 scallions, chopped

3/4 cup vegetable broth

1 tablespoon sriracha

1 tablespoon agave nectar

1 teaspoon ginger paste or minced ginger

Cook the eggplant, mushrooms in the oil on medium heat in a large saute pan for 10 minutes, stirring occasionally.

Add the rest of the ingredients and continue to cook for about 8-10 minutes, making sure eggplant is soft.

Serve immediately over rice.

Garnish with chopped cilantro.


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