Spicy Szechuan Eggplant
Courtesy of Dr. Shintani
Serves 2-4

Ingredients:

• 1-1/2 pounds eggplant, peeled and cut into 3Õ strips
• 1 cup Chinese wood ear fungus (or shiitake, straw or other mushrooms), soaked and sliced into strips

Garlic Sauce:

• 1/4 cup soy sauce
• 1 tablespoon honey
• 1 tablespoon distilled white vinegar
• 1 tablespoon corn starch
• 2 red chili peppers, minced
• 2 slices ginger, minced
• 2 cloves garlic, minced

Mix all sauce ingredients and set aside

Spray pan with oil. Saute eggplant over medium flame until golden brown, about 5 minutes.

Combine sauce for 1 minute with eggplant and fungus.