My very favorite stir-fry combination is a blend of Asian eggplants, good mushrooms, and red pepper; they're so incredibly delicious together. I know some of the ingredients feel fussy, but I promise, if you take the time to visit your local Asian market and pick up mushroom soy sauce and aji-mirin (sweet rice cooking sauce), you will not regret it.
I also want to mention that there is oyster sauce in this recipe. Ian and I do eat bivalves (oysters, clams, mussels, scallops) as they do not have nervous systems (although we do try to be careful about where they're grown/collected for environmental reasons). If you do not eat oyster sauce, I would recommend subbing that some vegan black bean and garlic sauce.
Get your rice started first, then the stir fry. Easy, fast, and good!