Spicy and sweet stir-fried eggplant with mushrooms.
Stir-fryingIngredients
- 2 eggplants.
- 200g of Enoki mushrooms.
- 10 green chili peppers.
- 1 red chili pepper.
- 1/4 of an onion.
- 1 green onion stalk.
- 2 teaspoons of salt (for pickling).
- 2 tablespoons of water (for pickling).
- 3 tablespoons of chili oil.
- 1 tablespoon of minced garlic.
- 3 tablespoons of soy sauce.
- 1 tablespoon of oyster sauce.
- 0.5 tablespoon of gochujang.
- 0.5 teaspoon of sugar.
- 2 tablespoons of seasoned sauce.
- 0.5 tablespoon of sesame oil.
- 1 tablespoon of black sesame seeds.
Instructions
Slice the eggplant into diagonal pieces about 1 cm thick. In a bowl, mix the eggplant with 1 teaspoon of salt and 2 tablespoons of water, and let it marinate for 20 minutes.
To prepare the enoki mushrooms, remove the stems, tear the mushrooms apart, and rinse them in water. Then, add 1 teaspoon of salt and marinate for 20 minutes (flipping them over after 10 minutes).
Cut off just the ends of the bell peppers. Slice the onion to a thickness of 0.5 cm. Finely chop the green onions.
Carefully squeeze the marinated eggplant and mushrooms by hand to remove as much moisture as possible.
In a pan, heat 3 tablespoons of chili oil over medium heat. Add minced garlic and chopped green onions and stir-fry until fragrant.
Once the aroma starts to rise, add the eggplant, mushrooms, and green peppers, and lightly stir-fry them until they are coated with a bit of oil.
Turn off the heat and add soy sauce, oyster sauce, gochujang (Korean chili paste), sugar, and mirin (sweet cooking rice wine).
Turn the heat back to medium-high and add the onion. Sauté until it becomes translucent.
After adding the red chili peppers and stir-frying for another 30 seconds, turn off the heat and mix in sesame oil and black sesame seeds to finish.