Stir-Fried Cabbage with Eggplant and Shimeji

Name: Stir-Fried Cabbage with Eggplant and Shimeji
Total time: 15 min
Yield: 2 Servings
Ingredients: 🍆 Eggplant 1 piece (thinly sliced); 🍄 Shimeji 100g (separated into small bunches); 🥬 Cabbage 150g (roughly chopped); 🍶 Soy sauce 1 tablespoon; Vegetable oil 1 tablespoon; 🧂 Salt to taste; Black pepper a pinch

Cost $5, save $10

Source: Recommended by CookPal

15 Min
2 Servings
$5

Stir-Fried Cabbage with Eggplant and Shimeji

Cost $5, save $10

Source: Recommended by CookPal

15 Min
2 Servings
$5

INGREDIENTS

Vegetables
- 🍆 Eggplant 1 piece (thinly sliced)
- 🍄 Shimeji 100g (separated into small bunches)
- 🥬 Cabbage 150g (roughly chopped)
Seasoning
- 🍶 Soy sauce 1 tablespoon
- Vegetable oil 1 tablespoon
- 🧂 Salt to taste
- Black pepper a pinch

STEPS

Heat vegetable oil in a pan and sauté the thinly sliced eggplant.

Next, add the shimeji mushrooms and cabbage, and stir-fry them together.

Add soy sauce, salt, and pepper, mix everything well, and it's done.

NUTRIENTS

Per 1 serving

🔥

120

Calories

4g
Protein
15g
Carbs
5g
Fats

💡 Tips

This dish pairs well with rice or can be enjoyed as a light side dish.Adjust the amount of vegetables according to your preference.You can add leftover vegetables from your fridge for a delicious variation.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.