Spicy Mushrooms Eggplant & Peppers is a classic vegetarian, gluten-free Thai dish, hot and flavorful, easy to make and always a favorite.
I love spicy Thai vegetables, so here I made a combination of my favorite veggies with a classic combination of Thai spices and sauces. It turned out to be a fabulous dish. It started out mainly mushrooms, but then mushrooms cook down to almost nothing so there’s more of a balance of vegetables. Here I just served it on brown rice. I would also make this with chunks or strips of chicken or beef in it. This basic dish is one I’ll be trying different veggies in over and over – it’s simple and always good.
Hope you enjoy it!
Spicy Mushrooms Eggplant & Peppers
Prep time
Cook time
Total time
Author: Anita
Serves: 4 servings
Ingredients
- 2 tbsp vegetable oil
- 1 lb mushrooms, sliced (about 4 cups)
- 1 small eggplant, cut into 1 inch cubes (about 2 cups)
- 1 tbsp vegetable oil
- 2 cups sliced onion
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 tbsp minced garlic
- 2 tbsp soy sauce
- 1 tbsp chili garlic sauce
- 1½ tbsp oyster sauce
- 1 tsp sugar
- ⅓ cup hot diced green chile
- pepper to taste
Instructions
- Heat 2 tbsp oil in a large wok or skillet until nearly smoking. Stir in and cook the mushrooms and eggplant cubes over medium heat, covered and stirring occasionally, until soft, about 10-15 minutes. Dump this mixture in a bowl and set aside.
- Heat a tbsp of additional oil in the wok over medium-high heat, and sauté the onions just until they start to soften, no more than a minute. Stir in the garlic and cook another 30 seconds. Add the bell peppers and saute until just getting soft, about 5-10 minutes.
- Blend in soy sauce, chili garlic sauce, oyster sauce, water, sugar, green chile, and pepper and mix well.
- Mix the mushrooms & eggplant in with the onions, bell peppers and sauce, lower the heat and cover, then simmer and stir until evenly heated, 3 minutes or so.
- Serve over rice and enjoy!
Notes
Commentary:
I love spicy Thai vegetables, so here I made a combination of my favorite veggies with a classic combination of Thai spices and sauces. It turned out to be a fabulous dish. It started out mainly mushrooms, but then mushrooms cook down to almost nothing so there's more of a balance of vegetables. Here I just served it on brown rice. I would also make this with chunks or strips of chicken or beef in it. This basic dish is one I'll be trying different veggies in over and over - it's simple and always good.
Hope you enjoy it!
I love spicy Thai vegetables, so here I made a combination of my favorite veggies with a classic combination of Thai spices and sauces. It turned out to be a fabulous dish. It started out mainly mushrooms, but then mushrooms cook down to almost nothing so there's more of a balance of vegetables. Here I just served it on brown rice. I would also make this with chunks or strips of chicken or beef in it. This basic dish is one I'll be trying different veggies in over and over - it's simple and always good.
Hope you enjoy it!
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