Ginger Eggplant and Mushroom Stir-fry
A quick and easy dinner that brings out the fun flavors of eggplant in a dish the whole family will love!
Equipment
- 2 Skillets
- Kitchen knife
Ingredients
- 1 tbsp Fresh Ginger
- 1 Medium Eggplant
- 1 1/2 cups Mushrooms I used Baby Bella
- 2 stalks Green Onion
- 2 cloves Garlic
- 2 tsp Olive Oil
- 2 tsp Soy Sauce or Liquid Aminos
- 2 tbsp Vegetable Broth
- 2 cups Cauliflower Rice Or rice of your choice
- 1 tsp Butter
- Salt and Pepper to taste
Instructions
- In a skillet, sauté minced garlic and ginger in olive oil.
- Once fragrant, add sliced eggplant, green onion and mushroom. As they become lightly sauteed, add the soy sauce and broth, creating a sauce. Reduce heat and place lid on skillet and let the flavors join.
- As they are simmering, in a second skillet, add your cauliflower rice, adding butter, salt and pepper as it cooks.
- Plate and serve with a bit more sliced green onion for garnish. Enjoy!