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Sautéed Eggplant and Mushrooms with Soy & Oyster Sauce
A quick, flavorful Asian‑inspired vegetable side that pairs perfectly with meat or tofu. Tender eggplant and mushrooms are stir‑fried with garlic, light soy sauce, oyster sauce, and a splash of water for a glossy finish. Ready in under 30 minutes.
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Critical Success Points
- • Do not let the garlic burn in step 3; it will turn bitter.
- • Cover the pan in step 6 to steam the vegetables and finish cooking evenly.
Safety Warnings
- • Hot oil can splatter – keep face away and use a splatter guard if needed
- • Steam from the covered pan can cause burns – lift lid away from you
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