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Mushroom and Chinese Eggplant Stir-Fry

Mushroom and Chinese Eggplant Stir-Fry

over Brown Rice
4.0(44)
Recipe Development Team
Recipe Development TeamUpdated on April 06, 2017
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Calories
: 
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Protein
: 
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Total
: 
30 minutes
Difficulty
: 
Easy

It’s time to toss your takeout menu! Mushrooms are sautéed until browned, before being tossed with Chinese eggplant, sliced squash, and a soy sauce glaze. Brown rice ties everything together nicely at the end.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
per serving
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

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