---
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
time required: 30 minutes
difficulty: easy
allergens: []
tags: []
rating: 4.0
rating_count: 44
source_chef: Recipe Development Team
nutrition:
  calories: 455
  carbohydrates: 82
  fat: 9
  protein: 11
  fiber: 12
image: "https://images.recipes.furrysalamander.com/Chinese%20Recipes/mushroom-and-chinese-eggplant-stir-fry.avif"
---
Bring a #large pot{} of salted water to a boil along with @brown rice{¾%cup} and @veggie stock concentrate{1}. Cook, as you would pasta, for ~{20-25%minutes}, or until tender. Drain, return to the pot, and cover to steam.

Cut the @Chinese eggplant{1} into 1/2-inch cubes. Slice @button mushrooms{4%oz}. Thinly slice @yellow squash{1} and @garlic{2%clove}. Thinly slice @scallions{2} diagonally. Cut @lime{1} into wedges.

Heat @oil{1%tbsp}(pantry, not included) 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{}.

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{2%tbsp} and the garlic and cook, tossing, for ~{2%seconds}, until the vegetables are coated.

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