Spicy Szechuan Eggplant

canola oil cooking spray
1-1/2 pounds eggplant, peeled and cut into 3-inch-long strips
1 cup chinese wood ear fungus (or shiitake, straw or other mushrooms), soaked
Garlic Sauce:
1/4 cup soy sauce
1 tablespoon honey
1 tablespoon distilled white vinegar
1 tablespoon cornstarch
2 cloves garlic, minced
2 slices fresh ginger, minced
2 red chile peppers, minced

Combine sauce ingredients and set aside.

Spray pan with oil. Sauté eggplant over medium flame until golden brown, about 5 minutes. Add sauce and fungus; cook 1 minute. Makes 4 servings.

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