Eggplant Portabella Mushroom Stir-FryEggplant Portabella Mushroom Stir-Fry (Oriental Style)
From Vegan Recipe Book: How Mary and Frank and Friends Eat

"We are dedicated to cruelty-free living through a vegan lifestyle. Let no animal suffer or die that we may live!"


Eggplant Portabella Mushroom Stir-Fry (Oriental Style)
3 lbs. Eggplant
1-1/2 lbs. Portabella Mushrooms
1 lb. Onions
1 tbsp. Garlic, crushed (optional to taste)
2-3 tsp. Ginger, dried ground
1 cup Water
1/4 cup Soy Sauce or Bragg Aminos
1/4 cup Sesame Seeds
4 Dates, pitted
2 tbsp. Corn Starch
A few drops Smoke Flavor
3 cups Brown Rice cooked in 6 cups Water

(To enlarge the photo of the Eggplant Portabella Mushroom Stir-Fry (Oriental Style), click on the photo or link)


Eggplant Portabella Mushroom Stir-Fry (Oriental Style) is a relatively easy to prepare vegan recipe that will serve 6-8 adults as a main meal when served over a bed or brown rice. Leftovers can be stored in a covered container in the refrigerator for a few days and warmed up without loss of flavor. Preparation time is about 20 minutes and cooking in a wok takes another 20 minutes.

Begin by placing the rice pot and water on the stovetop. Turn the heat to high, and heat the water until it begins to boil.

While the rice water is heating, wash and clean the eggplant and portabella muchrooms, and peel the onions and garlic. We leave the skin on the eggplant, but if you desire, you can peel it off.

When the water in the rice pot begins to boil, add the brown rice, cover the pot, reduce the heat to simmer, and cook until all the water is absorbed into the rice.

Dice the onions and crush the garlic and add to the wok or other cooking vessel.

Slice the eggplant and portabella mushrooms into bite-sized pieces and place in the wok, and add the ginger. Stir-fry in a little water until the ingredients are tender and the onions are semi-translucent, and lower the heat to simmer.

In the container of a high speed blender place the water, soy sauce, sesame seeds, smoke flavor, and dates, cover the container, and run the blender at high speed until the contents are smooth.

When the veggies are cooked, add the contents of the blender container and continue stirring until the sauce thinkens, and turn the heat off.

Serve over a bed of brown rice and Enjoy.

Ingredients Information

Utensils and Equipment Information

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Vegan FlagThe above recipe is in keeping with God's creation intent (Genesis 1:29-31): 'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so. God saw all that he had made, and it was very good.' (NIV) Let no animal suffer or die that we may live!