Myammi - King Oyster Mushroom & Eggplant Perilla Vegetable Side Dish

Name: Myammi - King Oyster Mushroom & Eggplant Perilla Vegetable Side Dish
Yield: 813 g
Ingredients: Water (Drinking Water) 150 ml; Dark Soy Sauce 20 ml; Tuna Extract 20 g; Olive Oil 30 스푼; Perilla Oil 28 테이블스푼; Perilla Powder 15 g; Fresh Eggplant 300 g; King Oyster Mushroom 250 g

King oyster mushroom 250g, eggplant 300g, perilla powder 2 spoons, perilla oil 2 tablespoons, minced garlic 1, soy sauce 2, tuna extract 2, olive oil 3

Difficulty EASY 780 kcal

#Vegan #Low Carb #Low Calorie

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Ingredients

Main ingredients

Water (Drinking Water) 150 ml
Dark Soy Sauce 20 ml
Tuna Extract 20 g
Olive Oil 3 스푼
Perilla Oil 2 테이블스푼
Perilla Powder 15 g
Fresh Eggplant 300 g
King Oyster Mushroom 250 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 37.14 g 18%

Protein 18.09 g 9%

Fat 65.02 g 73%

Serving size 813g

Cooking steps

1

Cut king oyster mushrooms and eggplant into bite-sized pieces.
2

Wash perilla leaves thoroughly and remove excess water.
3

Heat perilla oil in a pan and stir-fry the king oyster mushrooms and eggplant.
4

Once the mushrooms and eggplant are cooked, add perilla leaves and stir-fry briefly.
5

Season to taste with salt.

Myammi - King Oyster Mushroom & Eggplant Perilla Vegetable Side Dish

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