Asparagus, Eggplant & Peanut Stir-Fry

This is a great vegetarian side dish to any Chinese meal.  It comes together insanely fast, so have everything ready to go.  I have to say, the peanuts make this dish.  Just the perfect amount of crunch.  This is also one of those dishes you can mix and match as you like and make it your own!  Don't have asparagus?  Use green beans or snap peas.  Add some mushrooms for the heck of it.  Go with what you love and think would work.  No rules here.

Asparagus, Eggplant & Peanut Stir-Fry

1 small Japanese or regular eggplant, cut in ¼” rounds
Olive oil for brushing
Salt and pepper
1/4 cup chicken or veggie stock

2 tablespoons Japanese mirin (available in the International food section of the grocery store)

1 teaspoon honey

1 1/2 teaspoons cornstarch

1/4 teaspoon salt

1 tablespoon peanut oil

2 Tbsp. roasted, unsalted peanuts, coarsely chopped

1/2 pound asparagus, trimmed and cut into 1-inch pieces

Preheat Broiler:

Place eggplant on baking sheet, brush lightly with olive oil and season with s&p.  Broil 4 inches from the heat til golden on each side.  About 4 minutes each.  Let cool and slice in half.  Set aside.

In a small bowl, combine the chicken stock, mirin, honey, cornstarch and salt, and stir until smooth. Set aside.

Place a wok or deep frying pan over medium heat. Add the peanut oil and when hot, add the peanuts and stir-fry for 1 minute, until golden. Add asparagus and stir-fry until crisp-tender, about 2 minutes. Add the eggplant slices and stir.  Add the stock mixture to the vegetables and stir to coat.

Cook, stirring, until the vegetables have absorbed most of the sauce and are moist and tender, 2-3 minutes. Remove from the heat. Serve immediately.