Instructions: Heat oil in large nonstick skillet over medium heat. Add shallot, ginger, garlic and chiles and stir-fry until the shallow is translucent, 20 seconds. Add eggplant and bell pepper. Stir fry for 4 to 6 minutes, or until the eggplant is almost tender. Add the zucchini and straw mushrooms.

Stir fry 1 to 2 minutes, or until the vegetables are tender. Stir in the sauce. Remove the pan from the heat. Add mint and stir until wilted. Serve garnished with mint sprigs.

Description: "Easy stir-fry: chile and mint add color and zip to eggplant, zucchini, red bell pepper and straw mushrooms." Cuisine: "Thailand"

NOTES : The traditional dish is not vegetarian: the cook would use half soy and half fish sauce.

The flavors grew on us - it was good with jasmine rice - could have been spicier than the 1/2Thai bird. I made two changes: I used half fish sauce and half soy sauce. And... it was dry for an entree so I doubled the fish/soy, added mushroom broth and 1/2-tsp cornstarch to equal 1/2-cup liquid - just enough to coat. I can see this dish as a hot-relish for grilled fish. Very colorful.

Definitely feeds 6 as a side dish. [PatHanneman

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