Spicy Eggplant Stir-fry with Enoki Mushrooms

Name: Spicy Eggplant Stir-fry with Enoki Mushrooms
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Asian, Chinese
Ingredients: 350 grams eggplant, cut in to 1/2 inch thick wedges or diced (I used baby striped eggplants); 1-2 tbsp peanut oil (or neutral oil); 3 garlic cloves, minced or crushed; 1 tbsp fresh ginger, finely grated; 2 spring onions (shallots), finely sliced; 1/2 cup cooked brown lentils; 100 grams Enoki mushrooms, trimmed and gently wiped clean; 1 tbsp chilli sauce (I used Sambal Oelek); 1 tbsp Hoisin sauce; 2 tsp Shaoxing wine; 2 tbsp light soy sauce; 2 tsp raw caster sugar; 1 cup vegetable stock; 2 spring onions , finely sliced (to garnish); 1/4 fried shallots (to garnish )

Instructions

Prep:5minCook:30min

This spicy eggplant stir fry looks like a noodle dish but those gorgeous silky strands are enoki mushrooms! Perfectly gluten-free with a nice amount of fibre, this noodle-not-noodle stir-fry is vegan and shove-in-to-your-face delicious. Main ingredients: eggplant, enoki mushrooms, chilli sauce, lentils.

Updated at: Wed, 24 Jun 2026 01:41:50 GMT