Portobello & Eggplant Stir-fry

Portobello & Eggplant Stir-fry

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Ingredients

  • 1 cup rice
  • 1 cup carrots
  • 1/2 lb. Chinese or Japanese (or other small) eggplants
  • 2 green onions
  • 4 large portobello mushrooms
  • 3 Tbsp. olive oil, divided
  • 1/2 cup white wine
  • 3 Tbsp. Soy Vay® Veri Veri Teriyaki® Marinade & Sauce

Prep

  • 1.
    Cook rice according to package instructions.
  • 2.
    Chop the carrots.
  • 3.
    Steam carrots in a double boiler or steamer until tender, about 3 minutes.
  • 4.
    Slice eggplants in half lengthwise, then in strips.
  • 5.
    Mince the green onions.
  • 6.
    Remove gills and stems from the mushrooms.
  • 7.
    Heat 2 tablespoons of the olive oil in a large nonstick frying pan or wok over high heat.

Cook

  • 1.
    Sauté the eggplant until softened and translucent.
  • 2.
    Add green onions and cook until tender.
  • 3.
    Remove mixture and set aside.
  • 4.
    Brush mushrooms with remaining olive oil and add to pan.
  • 5.
    Reduce heat to medium, cover and cook until soft, about 4 minutes per side.
  • 6.
    Remove mushrooms from pan and set aside.
  • 7.
    Turn heat back up to high, add wine and let it partially reduce.
  • 8.
    Stir in Veri Veri Teriyaki sauce and cook until thickened.
  • 9.
    Return the eggplant mixture to the pan and sauté until everything’s evenly coated and heated through.
  • 10.
    Place the mushrooms top down and stuff with eggplant mixture.
  • 11.
    Serve with rice and steamed carrots.

Notes

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