Stir-fried eggplant and vermicelli
The skin of eggplants harvested in winter is harder than that of eggplants harvested in summer, so we recommend peeling the skin as much as possible
How to make it
1
Blanch the peeled eggplant and julienned bell peppers in 180°C frying oil
2
Heat 1 tablespoon of scallion oil in a frying pan and fry the thinly sliced white onions and ginger. Once fragrant, add the thinly sliced chicken breast, bamboo shoots, shiitake mushrooms, and the green peppers from [1] and continue frying
3
Once the scallion oil has been absorbed, add the seasonings (A) and heat over medium heat to let the flavors soak in. Add the water eggplant (1) and vermicelli
4
Stir-fry until the water evaporates. To finish, add the ingredients in order, and sprinkle with Japanese pepper
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
-
- Weigh the dried vermicelli
- 15g
-
[B]
- sugar
- Small amount
-
- vinegar
- 1 tablespoon
-
- Sesame oil
- 1 tsp
-
- Chili oil (chili oil)
- 1 tsp
-
- Japanese pepper
- Appropriate amount
[PR]
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