Eggplant and Mushroom Stir Fry with Black Bean Sauce
Recipe type: Entree
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
Sliced Japanese eggplant stir fried with white beech mushrooms, red bell peppers, and fresh basil in a delicious black bean sauce. This eggplant and mushroom stir fry with black bean sauce is an easy to make variation to classic Chinese entrees.
  • 1 tablespoon vegetable oil
  • 3-4 cloves of garlic, minced
  • 1large Japanese eggplant, sliced
  • ¼ cup water
  • ¼ large red bell pepper (about ⅔ cups sliced red bell pepper)
  • 2 cups white beech mushrooms (or mushroom of choice)
  • 2 tablespoons black bean sauce
  • 3 teaspoons hoisin
  • 1 teaspoon mirin
  • ½ teaspoon granulated sugar
  • ⅛ teaspoon salt
  • ¼ cup water
  • 1 sprig basil, torn
  1. Add vegetable oil to a medium to large skillet over medium heat. Allow the vegetable oil to heat for a minute before adding the minced garlic. Use a spatula to move the garlic to prevent it from becoming burnt.
  2. Once the garlic turns a light golden brown, add the sliced Japanese eggplant. Add about a cup water to help cook the eggplant without burning the garlic.
  3. When the eggplant has softened, add the sliced red bell peppers to the skillet. Cook for a few minutes until the red bell peppers become soft before adding the white beech mushrooms.
  4. Add black bean sauce, hoisin sauce, mirin, granulated sugar, salt, and water. Mix until the sauce is evenly incorporated with the eggplant, mushrooms, and red bell peppers.
  5. Lastly, add the basil leaves. Stir to combine the basil leaves.
  6. Plate the eggplant and mushroom stir fry.
  7. Serve warm with rice.
Recipe by Cooking with a Wallflower at