Mushroom and Chinese Eggplant Stir-Fry

🥘 Ingredients

• Chinese eggplant
  1 unit
• black pepper
  1 tsp
• brown rice
  1 c
• cornstarch
  1 tsp
• fresh ginger
  1 in
• garlic
  2 cloves
• mushrooms
  8 oz
• olive oil
  2 tbsp
• salt
  1 tsp
• soy sauce
  3 tbsp
• squash
  1 unit
• water
  2 tbsp

🍳 Cookware

• medium pot
• large skillet
• bowl
• small bowl

1. 1

   Rinse brown rice 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.

   brown rice: 1 c
2. 2

   Meanwhile, heat large skillet over medium-high heat with 1 tbsp olive oil . Add sliced mushrooms , season with a pinch of salt and black pepper , and cook until deeply browned ⏱️ 5 minutes . Transfer to a bowl and set aside.

   olive oil: 2 tbsp, mushrooms: 8 oz, salt: 1 tsp, black pepper: 1 tsp
3. 3

   In the same skillet, add remaining olive oil. Add cubed Chinese eggplant and sliced squash , and cook, tossing occasionally, until tender and lightly charred ⏱️ 5 minutes . Stir in minced garlic and fresh ginger , and cook until fragrant ⏱️ 1 minute .

   Chinese eggplant: 1 unit, squash: 1 unit, garlic: 2 cloves, fresh ginger: 1 in
4. 4

   In a small bowl , whisk together soy sauce , cornstarch , and water 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.

   soy sauce: 3 tbsp, cornstarch: 1 tsp, water: 2 tbsp
5. 5

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