Eggplant Perilla Stir Fry with Chef Thuy Pham of Mama Dut

Join Thuy Pham as she creates a sentimental & delicious dish inspired by the comfort foods of her childhood: an eggplant perilla stir fry. "I often find myself taking for granted some of the comfort foods my mom cooked for us as a child. But what I've realized as I've become a chef in this big culinary world is that, the foods we eat as children in the comforts of our home is the footprint for the food we eat for the rest of our lives. It's the core memory our bodies and heart create as we grow into adulthood. The flavors from those core memories are golden treasures that our families and ancestors created for us. It fills my heart to share this special eggplant recipe that my mom would make for us after her long double shift days. It's simple in its ingredients. It's easy in its cooking technique but it will always fill my soul with love and bring teary eyed emotions up to the surface for me when I eat it. Because it reminds me that love exists and knows no bounds." – Thuy --- Serving size: 2-4 people Prep time: 15 mins Cook time: 15 mins Ingredients: • 1-2 Japanese eggplant chopped into 1.5-2" pieces (long & slender variety) • 1 cup chopped shiso perilla (purple perilla) • 1 chopped shallot • 2-3 cloves of chopped garlic • 1-2 fresh chopped Thai chilies (optional) • 2 teaspoon of mushroom powder • 1 teaspoon msg • 1-2 tablespoon of vegan fish sauce (can sub for light soy sauce) • 2-3 tablespoons of grape seed oil or another high smoke point flavorless oil. • Ground pepper for garnish • Chopped scallions for garnish