Japanese Eggplant Stir Fry

Japanese eggplant is the most beautiful shade of purple. This variety is long and slender and sweet tasting.  It's much less bitter than the more commonly known globe eggplant.  It doesn't need to be salted before cooking to remove the bitterness.  It cooks much faster than the traditional eggplant and doesn't need as much oil for cooking.

Because I cannot bring myself to pass by a roadside vegetable stand, I was thrilled on a recent afternoon to find "homegrown" Japanese eggplants for sale.  I purchased several and knew I wanted to make a stir fry with all the other fresh veggies I purchased. Feel free to mix and match your favorite summer vegetables.  

Cut the vegetables into the same size pieces so they will cook evenly. I love the bagged broccoli slaw and it worked well in this dish.   You can find the Kikoman Stir Fry Sauce in the Asian food aisle at your favorite grocery store or online.  Using the premade sauce saves a lot of time and makes a quickly prepared stir fry meal get to your dinner table even faster!

2 T. vegetable oil 

2 Japanese eggplants ends trimmed, cut into 1" pieces

(about 3 cups)

1 green bell pepper, trimmed, seeded and cut into 1" pieces

1 yellow onion, cut into 1" pieces

8 oz. white mushrooms, sliced

12 oz. bag broccoli slaw

2 - 4 T. Kikoman Stir Fry sauce (use more or less)

cooked rice or ramen noodles

3 green onions, thinly sliced (white and some green)

Heat vegetable oil in a wok over high heat.  When oil shimmers add the eggplant, bell pepper, and onion.  Stirring constantly, let vegetables cook for 2 - 3 minutes.  

Next, add in the mushrooms and broccoli slaw.  Continue stirring for an additional 2 - 3 minutes.  You want the vegetables to be tender-crisp, not mushy.

Pour in the stir fry sauce and stir to combine.  Remove from heat and serve over cooked rice or ramen noodles.  Garnish with the sliced green onions.

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