Eggplant with Garlicky Brown Sauce
| Yield: | 3 Servings |
| Categories: | Vegetarian, Wok |
| 1 1/2 | c | Cooked white rice |
| 1 | tb | Light sesame oil |
| 1 | md | Eggplant |
| 2 | Scallion | |
| 8 | lg | Mushrooms; halved |
| 6 | Cloves garlic; smashed, or more | |
| 1/2 | Inch-piece fresh ginger root, peel and chop | |
| 2 | tb | Dry white wine; or less |
| 2 | tb | Soy sauce; low sodium |
| 1/8 | ts | Red pepper flakes |
| 1 | pk | Mushroom gravy; vegetarian |
| 1 1/4 | c | Water; or more as needed |
| 1 | ts | Kung Pao Sauce; or other chili sauce |
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