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Autumn Salmon and Eggplant Stir-fry with Mayonnaise

Costo $12, ahorrar $8

Fuente: Recommended by CookPal

  • 20 Min
  • 2 Porciones
  • $12

INGREDIENTES

  • Main Ingredients

    • 🐟 2 slices (160g) salmon
    • 🍆 3 eggplants (240g)
    • 1 pack (100g) shimeji mushrooms
    • 🧂 A pinch of salt and pepper
    • 1/2 tbsp potato starch
    • 2 tbsp salad oil

  • Sauce Ingredients

    • 2 tbsp mayonnaise
    • 1 tbsp ketchup
    • 🥛 1 tbsp milk
    • 🍬 1/2 tsp sugar
    • 🧂 1/3 tsp salt

PASOS

1

Cut the eggplants into bite-sized pieces using a rolling cut method. Soak them in water and pat dry. Separate the shimeji mushrooms by hand.

2

Slice the salmon diagonally into 2cm-wide pieces. Season with salt and pepper, then coat evenly with potato starch.

3

Mix the mayonnaise, ketchup, milk, sugar, and salt in a bowl to prepare the sauce.

4

Heat salad oil in a frying pan over medium heat. Arrange the eggplants and salmon (skin-side down) in the pan. Cook until browned, then flip and push to the side. Add the shimeji mushrooms and stir-fry for 2 minutes. Lower the heat, add the sauce, and stir briefly.

NUTRIENTES

Por 1 porción

🔥

350

Calorías

  • 25g
    Proteína
  • 15g
    Carbohidratos
  • 20g
    Grasas

💡 Consejos

Serve with steamed rice for a complete meal.You can substitute shimeji mushrooms with other types of mushrooms like button or oyster mushrooms.For a healthier option, use olive oil instead of salad oil.

⚠️ Precauciones

Esta receta es solo para inspiración. El uso específico debe ajustarse según las diferencias individuales.