Mushroom and Chinese Eggplant Stir-Fry

🥘 Ingredients

• Chinese eggplant
  1
• black pepper
• brown rice
  ¾ cup
• button mushrooms
  4 oz
• garlic
  2 clove
• lime
  1
• oil (pantry, not included)
  1 tbsp
• salt
• scallions
  2
• soy sauce
  2 tbsp
• veggie stock concentrate
  1
• yellow squash
  1

🍳 Cookware

• large pot
• large non-stick pan
• fork

1. 1

   Bring a large pot of salted water to a boil along with brown rice and veggie stock concentrate . Cook, as you would pasta, for ⏱️ 20-25 minutes , or until tender. Drain, return to the pot, and cover to steam.

   brown rice: ¾ cup, veggie stock concentrate: 1
2. 2

   Cut the Chinese eggplant into 1/2-inch cubes. Slice button mushrooms . Thinly slice yellow squash and garlic . Thinly slice scallions diagonally. Cut lime into wedges.

   Chinese eggplant: 1, button mushrooms: 4 oz, yellow squash: 1, garlic: 2 clove, scallions: 2, lime: 1
3. 3

   Heat oil in a large non-stick pan over medium heat. Add the eggplant and mushrooms and cook for ⏱️ 8 minutes , or until the eggplant is tender and the mushrooms are golden brown. Season with salt and black pepper .

   oil: 1 tbsp (pantry, not included), salt, black pepper
4. 4

   Add the squash to the pan with the mushrooms and eggplant and continue cooking until the squash is tender, about ⏱️ 3 minutes . Add soy sauce and the garlic and cook, tossing, for ⏱️ 2 seconds , until the vegetables are coated.

   soy sauce: 2 tbsp
5. 5

   Fluff the rice with a fork and serve. Plate the stir-fry on top and sprinkle with the scallions and a squeeze of lime.