Honey-Soy Enoki Mushroom & Eggplant

We are so lucky to have been able to live in Frankfurt for the last few years. We recently moved just outside of Frankfurt to be closer to work. But we are so well connected it takes me the same amount of time to get downtown, as it did when I lived in the city.

I love Frankfurt because its not too big and not too small. There is always some kind of fun festival going on- or an interesting event, museum or show to attend. But my very favourite part of Frankfurt is how multi-cultural it is. It is a melting pot of so many different cultures and because of that we are able to visit so many amazing restaurants and experience different culinary dishes!

Because of the pandemic, we haven't been able to eat from some of our favourite places. Sadly, the restaurants don't deliver to our area and we would have to reheat the food if we went for pickup. We did however, get to go shopping at our favourite asian market last week! We were able to stock up on some of our favourite dumplings and sides like kimchi and edamame. I also found Enoki mushrooms, which I have never tried before but have always wanted to. They were the inspiration for tonight's recipe! I had some leftover eggplant in the fridge which I thought would go well with some garlic fried enoki, enveloped in a honey-soy sauce mixture. Since we can't go to our favourite Chinese restaurant Mian, located in the heart of Frankfurt, we decided to have a dumpling night in!

Ingredients:

• 1 bunch of Enoki
• 1/2 eggplant 
• 2 garlic cloves 
• 1 scallion 
• 1 chilli pepper

Honey Soy Sauce 

• 1/2 cup soy sauce
• 1/2 cup water
• 1/3 cup honey (you can use maple syrup as well)
• 1 Tbsp rice vinegar
• 3 cloves of minced garlic)
• 1 Tbsp cornstarch (to thicken sauce)
• 1 Tbsp water

Instructions:

1. In a pan saute the eggplant & enoki in olive oil.
2. Add the garlic and scallion in towards the end for flavour.
3. thickened. About 1 minute. 
4. Remove the sauce from the heat and pour it over the enoki & eggplant.
5. Top off with a sprinkle of fresh scallions and minced chilli pepper.

Sauce

1. In a small saucepan, combine the soy sauce, honey, vinegar, water and garlic. Bring the sauce to a gentle simmer over medium heat.  Make sure to stir occasionally, so it doesn't boil over.
2. In the meantime, whisk together the water and cornstarch until smooth.
3. Once the sauce is simmering, whisk the cornstarch mixture in and continue stirring until it has thickened.
4. Remove from the stove and pour it onto the enoki and eggplant. 
5. Once the garnishing have been added, eat and enjoy with your favourite dumplings!