Stir- Fried Mushrooms with Eggplant

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Stir- fried mushrooms with eggplant

Serves: 4 


200g maitake 
2 eggplants 
100g chicken 
Salt and pepper to taste 
2 tbs Sesame oi
3tbs miso 
2tsp sugar 
1 large piece of ginger 
2tbs water 


  1. 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. 
  2. 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. 
  3. Fry  the other eggplant over high heat and add the rest of the mushrooms. 
  4. Add remaining ingredients. Heating until cooked. 
  5. Serve immediately