Eggplant Tempeh Stir Fry

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Here’s another easy stir fry with a common vegetable, eggplant!

I have eaten these kinds of things before in the past, but I haven’t made a recipe of it yet, so today will be the day that changes, hahaha!

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Okay, so I’ve seen eggplants and there are SO MANY different types that it confuses me. There’s the giant big fat ones, then there’s the really thin ones, and I don’t really know what the names are, so I included this eggplant picture of what I used.

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I would say that it’s kind of medium sized, not large. But then, I didn’t want to say “small-medium” and get people to think I was talking about the small eggplants. Oh what confusement (made the word up) eggplant gives!

This is one of those stir fry that really goes well with rice, so I totally think it would be awesome to whip up some rice as well!

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Eggplant Tempeh Stir Fry

1 tablespoon & 2 teaspoons extra light olive oil
1/2 scallion
1 clove garlic
4 fresh shiitake mushrooms
1/6 block tempeh, crumbled
1 large eggplant
1/4 teaspoon Himalayan/sea salt
1 tablespoon & 1 teaspoon low sodium soy sauce
1 teaspoon sesame oil
1/2 teaspoon dark/aged vinegar
1/4 teaspoon five spice powder
1/4 teaspoon ground ginger
A few sprinkles ground pepper
A pinch of red pepper flakes
1 tablespoon cornstarch
1 tablespoon water
1 tablespoon white cooking wine

Chop the scallion into small little rings. Peel the garlic and dice it finely. Remove the stems from the shiitake mushrooms and slice it across in 4-5 pieces and crumble the piece of tempeh until it looks minced. Throw all of that into the frying pan, along with the olive oil.

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Meanwhile, chop the eggplant in bite sized pieces.

Turn the heat on medium high to high (almost 6) and fry the scallion, garlic, shiitake mushrooms and tempeh for about 3 minutes.

Add the eggplant and salt, and stir around for about a minute, then add the soy sauce.

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Stir and let it cook for about 5 minutes, and add the sesame oil, vinegar, five spice powder, ginger, pepper and red pepper flakes. Let it stir and cook for about a couple of minutes.

Meanwhile, combine the cornstarch and water together and add it after 2 minutes. Also, add the white cooking wine and let it cook for a final 8-10 minutes until the eggplants have softened.

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Eggplant Tempeh Stir Fry
Serves: 3
 

Ingredients
  • 1 tablespoon & 2 teaspoons extra light olive oil
  • ½ scallion
  • 1 clove garlic
  • 4 fresh shiitake mushrooms
  • ⅙ block tempeh, crumbled
  • 1 large eggplant
  • ¼ teaspoon Himalayan/sea salt
  • 1 tablespoon & 1 teaspoon low sodium soy sauce
  • 1 teaspoon sesame oil
  • ½ teaspoon dark/aged vinegar
  • ¼ teaspoon five spice powder
  • ¼ teaspoon ground ginger
  • A few sprinkles ground pepper
  • A pinch of red pepper flakes
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 tablespoon white cooking wine

Instructions
  1. Chop the scallion into small little rings. Peel the garlic and dice it finely. Remove the stems from the shiitake mushrooms and slice it across in 4-5 pieces and crumble the piece of tempeh until it looks minced. Throw all of that into the frying pan, along with the olive oil.
  2. Meanwhile, chop the eggplant in bite sized pieces.
  3. Turn the heat on medium high to high (almost 6) and fry the scallion, garlic, shiitake mushrooms and tempeh for about 3 minutes.
  4. Add the eggplant and salt, and stir around for about a minute, then add the soy sauce.
  5. Stir and let it cook for about 5 minutes, and add the sesame oil, vinegar, five spice powder, ginger, pepper and red pepper flakes. Let it stir and cook for about a couple of minutes.
  6. Meanwhile, combine the cornstarch and water together and add it after 2 minutes. Also, add the white cooking wine and let it cook for a final 8-10 minutes until the eggplants have softened.

 

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