1 cup roasted eggplant (1 eggplant, cut in half and cooked in oven for 30-40 minutes at 400 degrees)
2 cups raw broccoli, chopped
1/4 cup dried shiitake mushrooms reconstituted in 1 cup water, save mushroom soaking water for use in stir fry!
1 cup chopped onion
1 tablespoon oil for frying
5 dried chili peppers or 1/2 teaspoon cayenne pepper powder, optional
3 tablespoons soy sauce
2 tablespoons Chinese cooking wine or dry sherry
1 teaspoon sesame seed oil
1 tablespoon cornstarch
2-4 cloves of garlic, chopped
1 tablespoon of sugar
Chop broccoli and roasted eggplant, set aside. Combine mushrooms and water. I use my Pyrex 2-cup measuring cup and add all sauce ingredients right in the cup. Once mushrooms are softened, about 5 minutes, add sesame seed oil, sugar, soy sauce, garlic, cooking wine, and cornstarch and mix very well until all the cornstarch is dissolved. Heat oil to medium high in a large pan on stove, add onions. Allow onions to cook about a minute. Add the peppers, if using, toss with onion. Add eggplant and broccoli and cover the pan to let the vegetables lightly steam for 30 seconds — not any longer because you want the broccoli to stay crunchy! Then add the mushroom-cornstarch mixture right on top of the veggies in the same pan. The mixture will thicken as you stir the veggies. Once the mixture thickens, it is ready to serve over rice.