• Author: Good Food Fighter
  • Prep Time: 20 min
  • Cook Time: 15 min
  • Total Time: 35 min
  • Yield: 4 servings


  • 6 medium carrots or 3 large ones
  • 1/2 head of cauliflower
  • 4 small or 1 Japanese eggplant
  • 1 cup chopped mushrooms ( we used chestnut)
  • 4 small or 1 large red pepper
  • 2 cloves garlic
  • thumb size of ginger
  • 1/2 large onion
  • 2 strands shallots
  • avocado oil
  • Sauce:
  • 3 Tbsp non-GMO soy sauce
  • 1 Tbsp honey
  • 3 Tbsp mustard
  • 4 Tbsp olive oil
  • 1/4 cup wine



  1. Chop, slice, and dice! There’s no wrong way to do it. Carrots and eggplant can be cut once lengthwise and then into smaller pieces horizontally.
  2. Whisk together all the liquids. Start with soy and mustard, then add honey, salt and pepper to taste.
  3. Fill a large saucepan with an inch of water. When boiling, add chopped cauliflower florets.
  4. Soak eggplant in a bowl of water for 30 min, or add it to the boiling cauliflower to pre-soften.


  1. Heat oil in wok or large saucepan on medium heat.
  2. Add garlic, ginger, scallion and onions. Stir one minute.
  3. Add carrot, peppers. Stir three minutes.
  4. Add mushrooms. Stir three minutes.
  5. Add in precooked cauliflower and eggplant. If you pre-soaked the eggplant but did not precook it, add it in #3. Toss for three minutes.
  6. Add wine, stir for two minutes.
  7. Add sauce, stir, taste, decide if it’s ready! If still a bit hard, cook a bit longer.


In our test, the eggplant came out a bit bitter. The solution is to soak it first (30 min) or blanche it for 5 minutes in boiling water. Some foodies suggest soaking in milk or sprinkling on salt to draw out the bitterness. You can try any of the above.