Teriyaki Eggplant & Mushroom Stir Fry (Quick & Easy Recipe & Mukbang!)

For today’s #munchingmondays episode, I made an amazingly delicious and simple recipe — Teriyaki Eggplant & Mushroom! Check out the video and scroll down for the written recipe!

So I decided to make Teriyaki Eggplant & Mushroom Stir Fry and it was delicious! Recently, my mom gave me an eggplant and I realized that I rarely cook with it, but I do love the texture and the unique ability to soak up so much flavour! Plus, it’s very healthy because it has a good amount of vitamins, minerals, and fiber.  Therefore, I came up with a recipe that combines the greatness of eggplant with the sweet, yummy flavour of teriyaki sauce! It’s yummy, it’s saucy, and oh so easy to make! Plus, I had to sprinkle in some variety because apparently, I have been making noodle dishes for my four previous mukbang videos… OMG! (Not that it’s a bad thing though because mah tummy was happy! LOL!)

Rose Lee showing the cooked teriyaki eggplant & mushroom on a pan

Just a quick tip: I started off with some specific measurements in mind for the sauce but feel free to adjust the ingredients if you feel like it’s too salty, not salty enough or lacking in sweetness. For easier reference, head on over to the video and check out the written recipe below!

Another photo of Rose Lee showing the cooked teriyaki eggplant & mushroom on a pan

Now, let’s get cooking!

Teriyaki Eggplant & Mushroom Stir Fry Recipe

A close up overhead photo of the teriyaki eggplant & mushroom


  • A little bit of oil
  • Minced or crushed garlic (2-3 cloves)
  • Half an eggplant, chopped
  • 2 king oyster mushrooms, chopped
  • 6 pieces fried tofu
  • A splash of water
  • Sesame seeds (for topping)
  • OPTIONAL: Korean green peppers (or any kind of green pepper)

For the teriyaki sauce:

  • 2 tbsp soy sauce or TAMARI
  • ½ tsp ginger
  • ½ tsp garlic powder
  • 1 tbsp brown or golden sugar (feel free to add as much as you want)
  • 6 tbsp water

For thickening the sauce:

  • 1 tbsp cornstarch
  • 2 tbsp water
Another close up overhead photo of the teriyaki eggplant & mushroom


  1. Heat oil in a pan and saute the garlic. 
  2. Add in the eggplant, mushrooms, and fried tofu. Add a splash of water, cover the pan, and let it simmer for 4-5 minutes. 
  3. In a small bowl, prepare the sauce by mixing soy sauce (or TAMARI), ginger, garlic powder, sugar, and water. Mix well.
  4. Add sauce to the pan and mix well with the other ingredients. Cover and let it simmer for a while until everything is cooked. If you want softer eggplants, cook for a bit longer.
  5. Mix cornstarch with water and add it into the pan. Mix well before covering and letting it simmer until the sauce thickens.
  6. Sprinkle sesame seeds on top. 
  7. Service with rice and kimchi! Enjoy!
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1 thought on “Teriyaki Eggplant & Mushroom Stir Fry (Quick & Easy Recipe & Mukbang!)”

  1. I am loving your videos. You have helped me and my boyfriend navigate vegan cooking and enjoy doing it. I am wondering if you can share what cookware you are using? I remember the video where you talked about them but I cannot find it again. I am in the market for new pans and I remember you saying they were direct to consumer and cheaper than hexclad. Thank you.

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