Fish (🐡) - your choice of fillet (e.g., cod, tilapia, salmon)
Chicken (🍗) - boneless, skinless chicken breast or thighs
Corn (🌽) - canned or frozen
Eggplant (🍆)
Mushrooms (🍄) - white button or cremini
Garlic - minced
Soy sauce
Olive oil
Salt and pepper
👩🍳 Cooking Steps:
Prepare your vegetables: wash and dice the eggplant and mushrooms, and set aside. Thaw and drain corn if using frozen or canned. Cut fish and chicken into bite-sized pieces.
Heat a large skillet or wok over medium-high heat. Add olive oil, minced garlic, and cook for 1-2 minutes until fragrant.
Add fish and chicken to the pan and cook until browned and almost cooked through, approximately 5-7 minutes. Season with salt and pepper.
Add eggplant, mushrooms, and corn to the skillet, stirring well to combine. Cook for an additional 5-7 minutes or until vegetables are tender and fish and chicken are fully cooked.
Stir in soy sauce to taste, and cook for another 1-2 minutes, until heated through and well combined.
🍴 Serve and Enjoy!
Transfer the stir-fry to serving plates, garnishing with additional soy sauce and chopped scallions if desired. Enjoy your Fish and Chicken Vegetable Stir-fry with steamed rice or noodles!
