6 tablespoons oil
1-2 inch piece of ginger, minced or grated
4 garlic cloves, sliced
Veggie Box leeks, cleaned and sliced
2 tablespoons of hot peppers
Veggie Box eggplants
Veggie Box shiitake mushrooms, diced
3 tablespoons soy sauce
3 tablespoons rice vinegar
2 tablespoons water
1 teaspoon toasted sesame oil (optional)
handful minced cilantro leaves (optional)

6  tablespoons oil 1 -2 inch piece of ginger, minced or grated 4  garlic cloves, sliced 2 tablespoons of hot peppers 3  tablespoons soy sauce 3  tablespoons rice vinegar 2  tablespoons water 1  teaspoon toasted sesame oil (optional)

Heat a heavy saute pan over medium high heat until a drop of water sizzles and disappears on contact. Pour in 2-3 tablespoons of oil and stir fry the garlic and ginger for about 30 seconds. Add the leeks and hot peppers, then the eggplant. Stir fry, adding a little more oil as needed, until the eggplant skin browns and the eggplant is softening, about 3 or 4 minutes. Add the mushrooms, dribbling in more oil as needed (don't add too much or the whole dish will become oily) and stir until softened. Mix soy sauce, rice vinegar and water. Pour over the vegetable mixture, stir, and heat until the sauce bubbles. Turn down the heat to medium low, cover, and cook for about 8 minutes. Check to be sure the vegetables are not sticking and add a little more water if you need to but you don't want it to be soupy.When the eggplant (your rate limiting vegetable) is soft, turn the heat off. Sprinkle over the toasted sesame oil and the cilantro leaves and stir again. You're done! Serve with brown rice.