If you follow LaJollaCooks4U on Instagram, you know we’re always cooking up delicious and healthy dinners. The favorite go-to quick meal in our house is this Japanese Eggplant stir fry.
The version I made this week included ground turkey and broccoli with long, slender Japanese eggplant mixed in. Those wary of eggplant, don’t fear! this recipe can be easily modified to fit your taste. We suggest subbing in eggplant with string beans or asparagus.
Japanese Eggplant Stir Fry
- 1 ½ pound ground turkey or tofu
- 2 Japanese Eggplants or 1 ½ pound fresh string beans or asparagus
- 1 cup sliced shitake mushrooms
- 5 large scallions, sliced or 1 onion chopped
- 1 Tablespoon minced garlic
- *1 Tablespoon chili garlic sauce
- 3 Tablespoons soy sauce
- 1 teaspoon Sriracha
- 2 teaspoons sesame oil
In a small mixing bowl combine, sesame oil, soy sauce, chili garlic sauce and Sriracha sauce. Whisk until well blended and set aside.
In a large sauté pan brown ground turkey until it is mostly cook (no longer pink). While it is browning add 2 tablespoons of the soy mixture and toss well in the pan. Using a slotted spoon remove ground turkey leaving all the dripping in the pan.
Add sliced eggplant and sauté for 4 – 5 minutes; add mushrooms and onions and continue to sauté until all veggies are soft. Toss ground turkey in the pan and add all remaining soy mixture. If the stir fry becomes dry add 2 Tablespoons of water to help create more sauce and maybe 1 teaspoon of vegetable oil. Sauté for a few more minutes and serve .
* you can find a jar of chili garlic sauce in the Asian section of your supermarket.