I love this spicy, more-or-less traditional Sichuan dish for the contrasts: soft-cooked eggplant and tofu and crisp sautéed shiitakes.
Makes: 4 servings
Time: 30 minutes
Ingredients
4 tablespoons good-quality vegetable oil
8 ounces shiitake mushrooms, stems removed, sliced
Salt and pepper
1 tablespoon chopped garlic
1 tablespoon minced fresh ginger
1 1/2pounds …