Stir-fried eggplant with vermicelli
How to make it
1
Peeled eggplant and shredded peppers are poured through oil in fried oil at 180°C.
2
Heat 1 tablespoon of scallion oil in a frying pan and fry the shredded white green onions and ginger. When the aroma is incredibly strong, add shredded chicken breast, bamboo shoots, shiitake mushrooms, and peppers from [1] and stir-fry.
3
Once the scallion oil has become familiar to the whole thing, add the <A> seasoning and heat over medium heat to add the flavor. Add the eggplant from [1] and vermicelli.
4
Fry to remove any moisture. To finish off, turn <B> in order and sprinkle some sansho pepper to finish.
Ingredients for 2 people
-
- Eggplant
- Two
-
- green pepper
- 20g
-
- Fried oil
- Appropriate amount
-
- Scallion oil
- 1 tablespoon
-
- White leek
- 10g
-
- ginger
- 10g
-
- Chicken breast
- 30g
-
- bamboo shoots
- 30g
-
- Shiitake
- 20g
-
[A]
- Chinese soup
- 2 tbsp
-
- Alcohol
- 1 tablespoon
-
- soy sauce
- 1.5 tbsp
-
- sugar
- 1 tablespoon
-
- Bean paste sauce
- 1 tsp
-
- Measure in dry vermicelli
- 15g
-
[B]
- sugar
- Small amount
-
- vinegar
- 1 tablespoon
-
- Sesame oil
- 1 tsp
-
- Chili oil (chili oil)
- 1 tsp
-
- Sansho pepper
- Appropriate amount
