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!