Spicy and Savory Stir-Fried Eggplant and Mushrooms
Spicy and Savory Stir-Fried Eggplant and Mushrooms
Spicy and Savory Stir-Fried Eggplant and Mushrooms
Experience a delightful symphony of tender eggplant and chewy king oyster mushrooms! This flavorful stir-fry, enhanced with a rich sauce of doubanjiang and yeondu, is a perfect side dish for any meal and a fantastic appetizer. Enjoy the unique textures and tastes of this reinvented side dish with eggplant and mushrooms.
Main Ingredients- 3 Eggplants
- 3 King Oyster Mushrooms
Cooking Instructions
Step 1
Wash the eggplants and king oyster mushrooms, pat them dry, and slice them into half-moon shapes about 0.7cm thick, ensuring similar sizes. Finely chop the green onion. Remove seeds from the Cheongyang chili pepper and red chili pepper, then finely chop them for color and a touch of heat.
Step 2
Heat 4 tablespoons of cooking oil in a pan over medium-low heat. Add the minced garlic and chopped green onion, and stir-fry until fragrant. It’s important to let the garlic and green onion infuse their aroma into the oil.
Step 3
Once the garlic and green onion become fragrant, add the sliced king oyster mushrooms. Increase the heat to medium and stir-fry. Cooking the mushrooms until they absorb the oil and turn slightly golden will bring out a deeper flavor.
Step 4
When the mushrooms have softened slightly and absorbed some oil, add 1 tablespoon of doubanjiang and 2 tablespoons of yeondu. Stir-fry them together. The key here is to ensure the savory notes of the doubanjiang and the umami of the yeondu are well incorporated into the mushrooms.
Step 5
Once the mushrooms have absorbed the sauce, add the sliced eggplant and 2 tablespoons of soy sauce. Gently mix everything together to avoid breaking the eggplant as it cooks. Stir-fry until the eggplant becomes tender.
Step 6
As the eggplant begins to soften and absorb the flavors, add the chopped Cheongyang chili pepper and red chili pepper. Stir-fry briefly to combine the colors and flavors. This adds a pleasant spicy kick and visual appeal.
Step 7
Finally, stir in 1 tablespoon of ground toasted sesame seeds and 1 tablespoon of sesame oil. Stir-fry for just a moment more over high heat to finish. Be careful not to overcook at this stage, as the eggplant might release too much water. A quick stir is best.
Step 8
Transfer the delicious stir-fried eggplant and mushrooms to a serving dish. Sprinkle with a pinch of whole toasted sesame seeds for an extra nutty flavor and attractive garnish. Enjoy this delightful dish with a bowl of warm rice!
