Recipe provided by Chef Crusco Catering in Austin, TX
- 1 tbsp. Vegetable Oil
- 1 tsp. Sesame Oil
- 1 small Eggplant – sliced into 1″ pieces on a diagonal
- 1 Bunch Asparagus – cleaned, dried & cut into 3″ pieces on a diagonal
- 1 Red Pepper – sliced into 1/2 inch strips
- Sea Salt & Fresh Ground Pepper
- 1/2 Cup Cashews (roasted are great)
- 1 small bunch Green Onions – sliced into 1/4″ rings
- 1 tbsp. grated Ginger
- 1/tbsp. grated Garlic
- 1-2 tbsps. Low salt Soy Sauce
- 1-2 tbsps. Rice Wine Vinegar
- 1 tsp. Fish Sauce
- 1-2 tsps. Sriracha – depending on how hot you like it
- 2-3 tbsps. Hoisin Sauce
- 1-2 tbsps. Fresh local Honey
- 4-5 tbsps. Water or Sherry Cooking wine
- In a large bowl add the grated ginger and garlic. Add Soy, Rice vinegar, fish sauce, Sriracha, Hoisin and honey.
- Mix with a whisk thoroughly. If too thick add some Sherry cooking wine or water. Mixture should be slightly viscous and not watery. Set the mix aside for later use.
- In a saute pan on med-high heat, add vegetable and sesame oils. Once shimmering, increase to high heat and add the eggplant. Season lightly with salt/pepper. Immediately add the peppers and asparagus. Season again very lightly.
- Stir fry the mixture until the peppers & asparagus start to soften (about 1-2 minutes).
- Immediately add the Ginger-Garlic & Hoisin mixture. Reduce heat to med-low and cook (roughly 1-2 minutes) or until the sauce thickens and sticks to all the vegetables.
- Remove from the heat and place onto a platter. Immediately sprinkle Cashews all over the dish. Garnish with fresh green onions and serve. Enjoy!