Salt and pepper to taste
2 tbs Sesame oi
1 large piece of ginger
- Cut off base of bunashimeji mushroom and divide into pieces. Repeat for Maitake mushroom. Cut eggplant into bite-sized pieces and chop up the ginger finely.
- In a pot, heat sesame oil and stir- fry the chicken and 1 eggplant but into slices making sure to season with salt and pepper to taste.
- Fry the other eggplant over high heat and add the rest of the mushrooms.
- Add remaining ingredients. Heating until cooked.
- Serve immediately