Eggplant Teriyaki Stir-Fry

Ingredients

1 tablespoon = 15 ml; 1 teaspoon = 5 ml. A bowl of rice is a serving measure, not a standardized cup.

How to cook

1. Prepare 200g of eggplant with inedible parts such as stems and seeds removed, and cut into 1cm pieces. Remove moisture before cooking.
2. Mince ginger and mix with soy sauce, sugar, and water to make a sauce. Slice onion.
3. Put cooking oil and onion in a pan and stir-fry for 2 minutes.
4. Add eggplant and cook over medium heat for 5~7 minutes. Heat Mushrooms until it loses its raw texture and is cooked through, and adjust the time for Vegetables according to the desired tenderness.
5. Pour the sauce and simmer over medium-low heat for 2~3 minutes until the surface of the ingredients becomes glossy. Serve before the sauce completely dries.

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