![\"\"](\"http:\/\/www.withaglass.com\/wp-content\/uploads\/2011\/11\/aubchampp.png\" "\\"aubchampp\\"")
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Stir fried meat or seafood with vegetables is probably my most frequent dish category, but since ingredients change every time I cook (depending on what I find in the fridge), I hardly ever post about it. However, my first combination of aubergine, mushroom, chicken and cashew nuts proved so good, I decided to put down the exact ingredients, write about it and, thus, share this easy Autumn recipe with you.<\/p>\n
Aubergine season is over and the ones I buy grow in green houses, so strictly speaking this is not a seasonal recipe. In spite of that, the mushroom flavour of the aubergine combined with simple button mushrooms and crunchy cashew nuts created a definitely comforting, warming dish, ideal for cold days. Even the dark brown colours seemed seasonal. As I have lately told Kelly from Inspired Edibles<\/a>, seeing\u00a0her cashew butter<\/a>, I love cashew nuts in savoury dishes. They have a delicate taste, which goes well with almost everything, and they add a pleasant crunch. Grilled sesame seeds are my huge addiction. I sprinkle them on the majority of my meals now, hence their presence on the photo (of course they are not obligatory here). Chopped shiso proved once more ideal with aubergine (I have discovered it in the Aubergine with Ponzu, Miso and Sesame Sauce<\/a>), but it can easily be skipped.\u00a0I served this stir-fry “donburi” style, i.e. on top of a bowl with rice, but it can of course be served separately and not necessarily with rice.<\/p>\n Before I pass to the recipe I would like to say I am particularly happy today \u00a0because Mr. Three-Cookies (from Three-Cookies <\/a>an Easily Good East <\/a>blogs) has posted a modified version of my Easiest Apple Cake recipe, substituting bananas for apples. His cake looks absolutely luscious and original. Have a look at his beautiful\u00a0Layered Banana Semolina Cake <\/a> recipe. Thank you, Mr. Three-Cookies, for improving my awful Monday mood!<\/p>\n Preparation: 30 minutes<\/em><\/p>\n Ingredients (serves one):<\/em><\/p>\n 100 g aubergine<\/em><\/p>\n 100 g button mushrooms<\/em><\/p>\n 50-70 g chicken breast<\/em><\/p>\n 10-15 cashew nuts<\/em><\/p>\n 1 clove garlic<\/em><\/p>\n oil<\/em><\/p>\n (3 chopped shiso leaves)<\/em><\/p>\n Sauce:<\/em><\/p>\n 3 tablespoons soy sauce (or more if using low-sodium)<\/em><\/p>\n 1 heaped tablespoon miso<\/em><\/p>\n 2 tablespoons mirin<\/em><\/p>\n 1\/3 teaspoon freshly ground black pepper<\/em><\/p>\n Chop the garlic clove.<\/p>\n Cut the aubergine into thin, bite-sized pieces.<\/p>\n Slice the mushrooms.<\/p>\n Cut the chicken breast into strips or bite-sized pieces and season it slightly with salt.<\/p>\n Combine the sauce ingredients.<\/p>\n Heat 1 tablespoon oil in a pan and grill slightly the cashew nuts. Put them aside.<\/p>\n Add some oil if needed and stir fry the aubergine for about 10 minutes.<\/p>\n Add the mushrooms, the chicken, the garlic and stir fry for at least ten more minutes (the aubergine has to be very soft and the chicken thoroughly cooked).<\/p>\n Pour the sauce, throw the cashew nuts into the pan, stir well for about one minute and serve (sprinkled with shiso if you have it).<\/p>\n \n \n","protected":false},"excerpt":{"rendered":" Stir fried meat or seafood with vegetables is probably my most frequent dish category, but since ingredients change every time I cook (depending on what…<\/p>\n","protected":false},"author":1,"featured_media":7897,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[185,20],"tags":[45,96,88,175],"_links":{"self":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/7890"}],"collection":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=7890"}],"version-history":[{"count":22,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/7890\/revisions"}],"predecessor-version":[{"id":12872,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/7890\/revisions\/12872"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/media\/7897"}],"wp:attachment":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7890"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7890"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7890"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}