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spicy szechuan eggplant
1-1/2 pounds eggplant, peeled and cut into 3in strips
1 cup shiitake mushrooms soaked and sliced into strips
1/4 cup soy sauce
1 tablespoon honey
1 tablespoon distilled white vinegar
1 tablespoon corn starch
2 red chili peppers, minced
2 slices ginger, minced
2 cloves garlic, minced
Mix all sauce ingredients and set aside
Coat pan with oil. Saute eggplant over medium heat until golden brown, about 5 minutes.
Combine sauce for 1 minute with eggplant and mushrooms.