Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
Estimated cost per serve is 4.92 dollar
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
For the sauce
- 1teaspoons miso paste
- 1tablespoons ginger, peeled and grated
- 1teaspoons soy sauce (reduced salt)
- 2 cloves garlic, peeled and minced
- 1teaspoons chilli garlic sauce
- 2teaspoons maple syrup
- 1teaspoons cornflour
- 1tablespoons canola oil
- 1 large eggplant, sliced into batons
- 200grams shiitake mushrooms, sliced
- 1 medium onion, peeled and chopped
Nutrition per serving
390kJ / 93Cal
390 Kilojoules or 93 Calories
4% of daily energy intake*
Protein
2.6grams
Fat
5.0grams
Carbs
8.6grams
Sugars
5.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Miso eggplant and mushrooms add meatiness to this vegetarian stir fry.
Instruction tip
Top with sliced spring onions and sesame seeds.
Method
Step 1 of 4
Whisk the ingredients for the sauce together in a small bowl and set aside.
Step 2 of 4
Heat the oil in a large wok on a high heat and fry the mushrooms and eggplant for 6-7 minutes until starting to brown, add the onion and cook for 5 more minutes.
Step 3 of 4
Pour over the sauce and stir to coat the vegetables. Cook until the sauce thickens, 1-2 minutes.
Step 4 of 4
Serve immediately with rice or noodles.
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