With scissors, cut shiitake mushroom caps into long spiral strips. Or a sharp paring knife, or razor blade would work just as well, and only require slightly more skill than using scissors.
Heat peanut oil
Coat the shiitake strips with cornstarch and fry until golden. Let drain as you prepare the sauce.
Heat a wok over medium heat and add a dash of peanut oil.
Add some garlic & ginger, a teaspoon or so each, depending on your taste, minced, mashed, chopped, whatever your preference. I like lots of garlic and only a bit of ginger.
(handy tip for peeling ginger…use a spoon to scrape the skin off – so much easier than trying to peel with a peeler or knife)
Add soy sauce, enough to almost cover the bottom of the pan, and brown sugar, maybe a teaspoon or so.
Add the shiitake strips and toss until well coated and most of the sauce is absorbed.
Sweet and Sour Eggplant
long Chinese eggplants, cubed, or sliced ( any eggplant will work. I leave the skin on)
1 onion, diced
1 bell pepper diced
1 garlic clove, minced
1 cup sliced button mushrooms
2 Tablespoons vegetable oil
1 tsp salt
1 tsp. of garlic chili sauce
4 tablespoons soy sauce
3 tablespoon red wine vinegar
3 tablespoon sugar
1 tablespoon cornstarch
.. In a small bowl, stir together the soy sauce, red wine vinegar,sugar, garlic chili sauce, cornstarch.
Set the sauce aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Fry the eggplant, onion, green pepper, mushrooms and garlic, over med. high heat, stirring often, until it is tender and begins to brown, about 10 – 15 minutes.
Pour in the sauce, and cook and stir until the sauce is thick and the eggplant is evenly coated.
Serve immediately with Mock Eel.