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Eggplant and Shimeji Mushroom Chinese-style Salad

Costo $5, ahorrar $10

Fuente: Recommended by CookPal

  • 20 Min
  • 2 Porciones
  • $5

INGREDIENTES

  • Vegetables

    • 🍆 2 eggplants
    • 🍄 1/2 pack shimeji mushrooms
    • 1 myoga
    • 3 shiso leaves

  • Condiments

    • 2 tbsp sesame oil
    • A pinch of white sesame seeds

  • Seasonings

    • 2 tbsp ponzu sauce
    • 2 tbsp sesame oil
    • 1/2 tsp grated ginger

PASOS

1

Cut the eggplants in half lengthwise, then slice diagonally into 1cm pieces. Trim the root of the shimeji mushrooms and separate them into bite-sized pieces. Thinly slice the myoga and shiso leaves.

2

Heat sesame oil in a frying pan over medium heat. Add the eggplants and shimeji mushrooms, stir-frying until softened.

3

In a bowl, mix the ☆ seasonings. Add the stir-fried vegetables and toss to combine.

4

Plate the dish, top with sliced myoga and shiso leaves, and sprinkle with white sesame seeds.

NUTRIENTES

Por 1 porción

🔥

150

Calorías

  • 3g
    Proteína
  • 10g
    Carbohidratos
  • 10g
    Grasas

💡 Consejos

Use fresh eggplants and mushrooms for the best taste.Adjust the amount of ponzu sauce to suit your preference.Serve as a side dish or pair with rice for a complete meal.

⚠️ Precauciones

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