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Vegetable Stir Fry Recipe with Fairy Tale Eggplant, Green Bell Pepper and Shiitake Mushrooms

Vegetable Stir Fry Recipe with Fairy Tale Eggplant, Green Bell Peppers and Shiitake Mushrooms

In Life:

Life. Life has been a magical whirlwind lately. I’ve spent nearly half of the last 5 weeks traveling somewhere or another. And it’s been fantastic. I’ve gotten to meet new people, visit new places and get better acquainted with places I’ve visited before. I’ve communed with loved ones and formed better friendships with those I’d only considered acquaintances beforehand. I’ve lived, loved and had the time of my life.

But I’m tired. Oh so tired. Because in the midst of all this travel, I’ve maintained a normal publishing schedule (3 posts per week is my “normal”). I’ve cooked and photographed and shopped and done it all. And that’s why I’m tired. I love my life and everything that’s a part of it, but I still have the bad habit of overloading myself with too much of a good thing. I am learning, though. I’ve recently taught myself this analogy: I love ice cream. But I can’t just eat ice cream all day, everyday. There’s a time and place for ice cream, and then there’s a time for other things. So insert “work” for “ice cream,” and you’ll get my drift.

The next two weeks aren’t going to slow down none for me. This week is all about playing catch up and getting ahead on next week’s recipes (cocktails!!!!). Because next week I’m going to spend Wednesday – Sunday thoroughly immersed in all things Tales of the Cocktail. I was lucky enough to score a media pass, and I’m going to take full advantage of it. To celebrate next week’s cocktail-theme, I’m going to publish three cocktail recipes. I’ll also be sending updates out via social media because I can’t possibly write about everything I’m going to experience at Tales.

So today, I’m learning the lesson of taking it slower. I feel like I’m always learning this lesson. Over and over. But one day it will stick. One day I will be able to know when to say when. One day I’ll feel like I’ve got the “balanced” life I’m looking for. Until then, I will just strive to do better by myself. Take time and care for myself. Because I owe it to myself.

What about you? Are you tired? Overloaded? Overworked? Just Over It? How are you dealing? Let me know in the comments. I’m always looking to expand my balance act of life.

In Cooking:

Today we’re tackling a vegetable stir fry recipe. One that features the adorable (and tasty) fairy tale eggplant, green bell peppers and shiitake mushrooms. Eggplant and peppers are so abundant this time of year, it’s hard to know what to do with all of it. I know this stuff is really just coming into season, and there’ll be plenty of time to make this recipe over and over.

Vegetable Stir Fry Recipe with Fairy Tale Eggplant, Green Bell Peppers and Shiitake Mushrooms

By the way, I got all of the vegetables you see in this dish at Hollygrove Market and Farm last week. I love their selection and quality – both something I consider very important in my shopping and cooking. I’ve been shopping almost exclusively there for veggies lately, and I’ve been pretty happy with what I’ve gotten. Some of you may be visiting this site for the first time because you saw this recipe in their newsletter. If so, welcome! And I hope you are enjoying the ride!

In jumping into the nuts and bolts of this recipe, let’s first look at what fairy tale eggplant are. Below you see a few whole eggplant with one thinly sliced on the right side. Fairy tale eggplant is among the smaller varieties of eggplant. They’re a hybrid variety and are just as versatile as other eggplant. In case you’re wondering, I used a mandolin to thinly slice my eggplant. If you don’t have a mandolin, I highly recommend getting one. It’s nearly impossible to cut as thinly and uniformly as the mandolin does. Trust me, I tried for years!

Fairy Tale Eggplant

Besides the aforementioned eggplant, bell pepper and shiitake mushrooms, this stir fry contains some other delicious seasoning vegetables such as sweet Vidalia onions, banana peppers, and garlic. I really liked the combination of all these things together. I finished the dish with tamari (instead of soy sauce) and sambal, ground fresh chili paste. The flavors were incredible, especially when finished with those powerful ingredients.

Vegetable Stir Fry Recipe - Key Ingredients

Some of you may not have heard of tamari. I’ve only recently started using it in my kitchen. It’s basically soy sauce but with a lower (or no) wheat content. For those of us trying to minimize wheat, tamari is an excellent substitute. I always get either organic or at least Non-GMO tamari because since it’s mostly processed, fermented soy beans, GMO is definitely an issue to be aware of. Technically, soy sauce and tamari don’t taste the same, but I’ve gone ahead and made the 100% switch, and I’ve never missed the soy sauce. One of my favorite things about the tamari is that it’s less salty than soy sauce. Definitely another plus in the “tamari” column.

Organic Tamari Sauce

And there you have it – a fresh, delicious, and healthy stir fry. Can’t beat that, eh? This recipe is interesting enough to serve to guests for a dinner party but simple enough to eat as a week night meal. Best part? It reheats very well so you can make some one evening and have leftovers for lunch the next couple of days. I always love when that’s the case. Jeremy too since he’s the one who gets to enjoy the leftovers at our house!

Vegetable Stir Fry Recipe with Fairy Tale Eggplant, Green Bell Peppers and Shiitake Mushrooms

Yield: 4 servings

Vegetable Stir Fry Recipe with Fairy Tale Eggplant, Green Bell Pepper and Shiitake Mushrooms

This vegetable stir fry recipe features tender fairy tale eggplant, crunchy green bell peppers and shiitake mushrooms.


  • 2 tablespoons pecan oil (or light olive oil)
  • 1 medium-sized Vidalia onion, thinly sliced
  • 1 medium-sized banana pepper, thinly sliced (remove stem and core)
  • 1 teaspoon kosher salt
  • 4 teaspoons minced garlic
  • 1 large green bell pepper, thinly sliced (remove stem and core)
  • 8 ounces fairy tale eggplant, sliced lengthwise (about 1/8" thick)
  • 1 cup thinly sliced shiitake mushrooms (stems removed)
  • 3 tablespoons tamari (sub soy sauce, if preferred)
  • 2 teaspoons sambal (ground fresh chili paste)
  • 4 cups freshly cooked rice


  1. In a large skillet, over medium high heat, warm the oil until very hot.
  2. Add the Vidalia onion, banana pepper and kosher salt. Cook 1-2 minutes until onion is bright and shiny.
  3. Add the minced garlic and cook 30 more seconds, until garlic is fragrant.
  4. Add the remaining ingredients (except the cooked rice), and stir well to mix thoroughly.
  5. Continue to cook 8-10 minutes, stirring often. Cook until eggplant has turned translucent.
  6. Serve stir fry vegetable mixture and serve over cooked rice.

Prep:25 min

Cook:15 min

Total:40 min

Print Recipe

Full Disclosure: This post contains affiliate links. Also, each week I receive $25 worth of product from Hollygrove as a trade arrangement for allowing them to use my link in their newsletter.

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