All the ingredients here are commonly found this time of year quite easily, especially if you have a good Asian Market, or section at your grocery store.
I used Chinese eggplant as they were pretty prolific at the store today, if you can't find it no worries, a small regular eggplant will work just fine.
I used the tiny beech mushrooms as they were fresh and available today. More common shitake thinly sliced would have worked just as well. Its about flavor profiles and texture.
AND I cheated, I don't make my stir fry sauce from scratch as I've never found one that wasn't too salty. I use a bottled stir fry sauce from Kikkoman that isn't too salty and is a nice balance of sweet to the soy in it.
To round out the meal I usually have a salad, egg rolls or vegetarian bao with a dipping sauce.
Eggplant Mushroom Stir Fry
- 1 small onion rough chopped
- 1 Chinese eggplant sliced
- 8 oz beech mushroom
- 3 T Kikkoman Stir Fry Sauce
- 4 oz udon noodles
Cook noodles according to package directions. Drain and set aside.
Heat Wok (or large fry pan) over medium-high heat. Add a couple of tablespoons vegetable oil and heat until shimmering. Add chopped onion and sliced eggplant. Cook 4-5 minutes stirring often. Add mushrooms and cook 2-3 minutes longer stirring often. Add cooked noodles and Stir Fry Sauce. Toss to coat. Serve hot. With or without chopsticks. Kidding.