Easy recipe for spicy fried eggplant and mushrooms!
|Material ( For 2 persons )|
|eggplant||three (long cylindrical things)|
|shiitake mushroom (Lentinula edodes)||5 pieces|
|Chinese nettle tree||1/2 bag|
|hen-of-the-woods (species of polypore mushroom, Grifola frondosa)||1 bag|
|brown beech mushroom (Hypsizygus marmoreus)||1 bag|
|soy sauce||1.5 tablespoons|
|broad bean chili paste (Chinese seasoning)||1 teaspoon|
|sesame oil||1 tablespoon|
|green onion||Dosage as desired|
Here is a simple recipe for "Spicy Stir-Fried Eggplant and Mushrooms" with plenty of mushrooms. It tastes great even when cold, so it is perfect as a side dish for lunch.
Spicy Stir-Fried Eggplant and Mushrooms
5 shiitake mushrooms
1/2 bag enoki mushrooms
1 bag maitake mushrooms
1 bag bunashimeji mushrooms
1.5 tablespoons soy sauce
1 teaspoon soy sauce
1 tablespoon sesame oil
green onion, as desired
DirectionsWash eggplant and cut into bite-size pieces.
Remove the lower parts of enoki mushrooms, bunashimeji mushrooms and maitake mushrooms and break into pieces. Remove the stems of shiitake mushrooms and slice into 3mm pieces.
Heat sesame oil in a frying pan and saute over medium heat so that the eggplant absorbs the oil.
When the eggplant is browned and moist, add all the mushrooms to the pan and saute over medium heat. When the mushrooms become soft, add soy sauce and soy sauce and stir-fry until the flavors are well blended.
Serve on a plate, topped with chopped green onions, if desired.
How does this spicy eggplant and mushroom stir-fry taste?Shimeji mushrooms, enoki mushrooms, shiitake mushrooms, and maitake mushrooms are all flavorful and unique. When you bite into the moist eggplant, the flavor spreads with the aroma of sesame oil. It has a good salty taste that makes you miss rice. The spicy aftertaste invites you to take another bite.
You can adjust the type of mushrooms to your liking, and the generous use of mushrooms makes this dish very satisfying.