Soy Vay®

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.