Eggplant and Oyster Mushroom Stir Fry


I picked up our first C.S.A. box yesterday and was so jazzed about the incredible oyster mushrooms, I was inspired to create this dish for you all. Community Supported Agriculture is a real win/win for farmers and consumers. We get fresh peak of the season organic veggies and fruits and the farmers get to spend more time developing their crops instead of worrying about marketing their fresh produce. You pay a one time fee for a full growing season of weekly boxes with a cornucopia of produce, all local and harvested at their peak. For more info visit http://www.localharvest.org/csa/

This is an Asian inspired stir fry and is gluten-free, low-fat, vegan and delicious.

PRINT Eggplant and Oyster Mushroom Stir Fry Recipe from MS Word


Eggplant and Oyster Mushroom Stir Fry

Yield: 3-4 servings

1 lb. oyster mushrooms
1 medium eggplant
1 green onion
½ large red bell pepper
2 tablespoon cornstarch
2 tablespoons Bragg’s Liquid Amino™ or gluten-free tamari sauce
2 tablespoons water
1 tablespoon stevia
1 tablespoon grape seed or canola oil
1 teaspoon salt
½ teaspoon chili flakes or to taste

Cut mushrooms, bell pepper, eggplant and green onions into 3 inch strips. Place eggplant strips in a bag, add the cornstarch and shake to coat them. Get oil hot in a wok and add all veggies. Add stevia, Bragg’s or tamari, chili flakes, salt and stir fry about 5 minutes until eggplant is semi-soft. Add water and stir fry another 10 seconds, plate and serve.
©2012 Aron David Bradley
http://www.boomercuisine .com

Contents of our wonderful C.S.A. box

 

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