---
title: "Mushroom and Chinese Eggplant Stir-Fry"
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/mushroom-and-chinese-eggplant-stir-fry-54076d2cff604ddea28b456e
servings: 2
prep_time: 10 minutes
cook_time: 20 minutes
time_required: 30 minutes
difficulty: Easy
allergens:
  - Soy
tags:
  - Veggie
  - Quick
  - Chinese
rating: 4.0
rating_count: 44
source_chef: Recipe Development Team
review_highlights: []
image: "https://images.recipes.furrysalamander.com/Chinese%20Recipes/mushroom-and-chinese-eggplant-stir-fry.avif"
---
Rinse @brown rice{1%cup} and place in a #medium pot{}. Add enough water to cover by 1 inch, bring to a boil, then reduce heat, cover, and simmer ~{20%minutes} until tender. Drain and set aside.

Meanwhile, heat #large skillet{} over medium-high heat with 1 tbsp @olive oil{2%tbsp}. Add sliced @mushrooms{8%oz}, season with a pinch of @salt{1%tsp} and @black pepper{1%tsp}, and cook until deeply browned ~{5%minutes}. Transfer to a #bowl{} and set aside.

In the same skillet, add remaining olive oil. Add cubed @Chinese eggplant{1%unit} and sliced @squash{1%unit}, and cook, tossing occasionally, until tender and lightly charred ~{5%minutes}. Stir in minced @garlic{2%cloves} and @fresh ginger{1%inch}, and cook until fragrant ~{1%minute}.

In a #small bowl{}, whisk together @soy sauce{3%tbsp}, @cornstarch{1%tsp}, and @water{2%tbsp} until smooth. Pour the glaze into the skillet with vegetables, return mushrooms to the pan, and toss until the sauce thickens and coats everything ~{1%minute}. Season to taste with additional salt and black pepper.

Divide cooked brown rice between plates. Top generously with the mushroom and eggplant stir-fry. Serve immediately.