Side Dish
2 - 4 servings
10 minutes
12-15 minutes
Chef Tom Fraker
3 tablespoon Unsalted Butter, divided use
2 tablespoons Extra Virgin Olive Oil
1/2 Melissa’s Organic Red Onion, thinly sliced
3 cloves Melissa’s Peeled Garlic, minced
1/8 teaspoon Sea Salt
1/8 teaspoon Freshly Ground Black Pepper
10 Crimini Mushrooms, stems trimmed; quartered
1 Red Fresno Pepper, sliced into rounds
2 Melissa’s Chinese Eggplant, or Japanese Eggplant cut on the bias
2 tablespoons Soy Sauce
1 tablespoon Hoisin Sauce
1 tablespoon Ground Ginger
1/2 package Chinese Noodles
In a sauté pan or wok, melt 2 tablespoons of the butter and heat the olive oil. Add the onion and garlic and season with the salt and pepper. Sauté, stirring often, until the onions start to become translucent, about 2 minutes. Now add the mushrooms, pepper and eggplant and sauté until the eggplant starts to brown, about 5-6 minutes. Stir in the last tablespoon of butter, the soy sauce and the hoisin and sauté for 2 more minutes.
Prepare the noodles according to the package, rinse them with water and drain. Mix them into the vegetable mixture and serve.
