Eggplant, mushroom and chili wok

Wash the rice and cook them. Bring the water to the boil and reduce it. Put a lid on it and let it out for 10 minutes. Let it rest 10 minutes before you take them.

Cut large pieces of eggplant, throw them on a plate and cook for about 5 minutes in the microwave. While they cook, cut the mushrooms and the onions into large pieces, and finely chop the look.

Heat your wok, put onions and garlic sautry in some oil. Add the mushrooms and the boiled eggplant. Color all vegetables nicely round. Deglace with soy sauce, soy sauce and black pepper sauce. Saut them a little to let the sauce withdraw well.

Take a large bowl, put the rice on it, cover with vegetables mix and fall!