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Stir-Fried Beef with Mushrooms and Eggplant
Chocolate-Banana Oatmeal Bread
Air Fryer Pasta Chips With Garlic & Parm
3-Ingredient Chocolate Custard
Jamika's Summer Sorrel With Hibiscus & Ginger
Daphne's New England Lobster Boil
Gail's Southern Tomato Pie
Lazy Lobster Pie With Panko Bread Crumbs
Jamika's Grilled Jerk Chicken Wings
Easy Chocolate-Hazelnut Crepes
Thai-Inspired Hot Dog With Tangy Slaw
Smokey Mexican Street Corn Slaw
Grilled Shrimp Tacos With Sriracha Mayo Slaw
8 oz ground beef
8 oz straw mushrooms, (of your choice)
4 oz eggplant, cut into 4 inch cubes
1 medium onion, chopped
2 cloves garlic, chopped
1 tbsp ginger, minced
2 tbsp dry sherry
1 tbsp sesame oil
1 twig basil, chopped
1 twig coriander, chopped
2 leaves mint, julienne
2 tbsp extra virgin olive oil
1 tbsp peanut oil (optional to canola oil)
2 oz chicken or beef broth (optional or water)
salt and pepper to taste
In a medium pan, heat peanut oil over medium heat, add the mushrooms, onions, ginger and garlic, stir for about 1 minute.
Then add the round beef and eggplant, mix the ingredients together, and let cook for 2 minutes.
Now add the olive oil, and let mixture simmer for another additional 2 minutes.
Deglaze with the broth, then add the sesame oil, sherry, mint and basil, cover pan and let simmer for 3 minutes. Stir.
Adjust seasonings, and serve with jasmine or long grain rice, even mashed potatoes will be yummy.
Sprinkle the coriander and Enjoy!
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