Stir-fried Eggplant and Mushrooms

Name: Stir-fried Eggplant and Mushrooms
Total time: 15 min
Yield: 406 g
Ingredients: Enoki Mushrooms 100 g; King Oyster Mushrooms 100 pieces; Oyster Mushrooms 100 portion; Fresh Eggplant 95 pieces; Salt 1 portion (1/3 tsp); Fragrant Perilla Oil 5 ml; Olive Oil 5 ml

Cook 15 min Difficulty EASY 215 kcal

#Vegan #Low Calorie

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Ingredients

Main ingredients

Enoki Mushrooms 100 g
King Oyster Mushrooms 1 pieces
Oyster Mushrooms 1 portion
Fresh Eggplant 0.5 pieces

Seasonings/Sauce

Salt 1 portion (1/3 tsp)
Fragrant Perilla Oil 5 ml
Olive Oil 5 ml

Nutrition summary

Carbohydrates 26.56 g 45%

Protein 9.76 g 17%

Fat 9.95 g 38%

Serving size 406g

Cooking steps

1

Cut the eggplant and mushrooms into bite-sized pieces.
2

Heat olive oil in a pan and stir-fry the eggplant.
3

When the eggplant is halfway cooked, add the mushrooms and stir-fry together.
4

Season with salt and pepper.
5

Transfer to a plate and serve.

Stir-fried Eggplant and Mushrooms

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