Lemon Garlic Stir-Fry

American cooks, it seems, are in the unfortunate habit of using powerful flavors sparingly. One clove of garlic, a bit of lemon zest, a pinch of this and a dash of that… today we’re throwing that habit right out the window and making lemon and garlic the centerpiece of a meal. Yes, the quantities in the recipe are correct. Yes, we’re really using a whole lemon, peel and all. Yes, it’s delicious. Still not convinced? Start cooking, and see how long it takes for folks within sniffing distance to wander into the kitchen, happily inquiring “Wow – What’s for dinner?”

Ingredients (Serves 4)

2 tablespoons olive oil

4 large cloves garlic, sliced thin

1 small, whole lemon, washed and sliced into small pieces (do not peel)

2 cups eggplant, sliced thin (do not peel)

2 cups shiitake mushrooms, sliced thin

1 tablespoon soy sauce

Directions

Step 1) Saute garlic in olive oil over medium heat for 1 minute, stirring constantly. Add lemon and saute for an additional minute.

Step 2) Add eggplant and cook for 2 minutes, stirring occasionally.

Step 3) Add soy sauce and mushrooms. Cook for a final 2 minutes, stirring occasionally.

Step 4) Serve over hot cooked rice. Garnish with a sprinkle of chili powder.