For this recipe, I used:
2 cloves garlic
2 baby egglplant
3 small heads broccoli
8 oz sliced mushrooms (1 package)
chili garlic paste
basil (straight from the garden!)
Fill the bottom of your pan with water (I prefer to use water to oil since it's healthier and steams rather than fries.) Mince garlic and add to pan. Allow the garlic to briefly cook before adding the broccoli. Cover and simmer until the color of the broccoli brightens slightly. Next, add the sliced eggplant. Cover again and cook for a few minutes. Add chili garlic paste to taste (I used 3 spoonfulls.) At this point, I also decided to add powdered ginger, oregano
and black pepper.
Cook covered until the veggies reduce in size. This takes about 3-5 minutes. Finally, add the mushrooms and basil. Mushrooms will release a lot of water, so I cooked this last step uncovered.
You can add shrimp, tofu or other protein, if you like. Also, you can add rice or noodles if you feel the need. Enjoy!
