Stir-fried eggplant with vermicelli
Eggplants harvested in winter are harder in the skin than eggplants harvested in summer, so we recommend peeling them as much as possible.
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
[PR]
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Seasonal Recommendations
As the weather gets colder, shabu-shabu is a classic treat that warms both body and soul.
