Sweet Potato, Eggplant, Mushroom Stirfry

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 184.9
  • Total Fat: 3.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,118.9 mg
  • Total Carbs: 34.9 g
  • Dietary Fiber: 9.1 g
  • Protein: 6.2 g

View full nutritional breakdown of Sweet Potato, Eggplant, Mushroom Stirfry calories by ingredient


Introduction

Veggie Stirfry, Sauteed Sweet Potato, Eggplant with Tumeric, Mushroom with miso/soy sauce/sriracha sauce Veggie Stirfry, Sauteed Sweet Potato, Eggplant with Tumeric, Mushroom with miso/soy sauce/sriracha sauce
Number of Servings: 4

Ingredients

    1 large sweet potato
    1 medium eggplant
    2 cups fresh mushrooms
    *Tumeric, Raw Fresh (1/2 bulb)
    Miso Paste - heaping tablespoon
    *Soy Sauce
    Sriracha Hot Sauce (as you like)

Tips

You can sub almost any veggie here -- broccoli for eggplant. The key is to saute the veggies separately and save seasoning for the mushroom mixture to top it all off.


Directions

Saute sweet potato with shallots, saute eggplant with fresh tumeric (or ginger), sautee mushrooms with miso paste, soy sauce and sriracha. Combine sweet potato with eggplant and add scallions/basil/cilantro (whatever you have on hand). Top with mushrooms for a delicious meal.

Serving Size: Makes four servings

Number of Servings: 4

Recipe submitted by SparkPeople user LINDSEYDC.