Wok eggplant and mushrooms Szechuan

Wok eggplant and mushrooms Szechuan

How can I do?

Rinse the vegetables and cut the ends: Partially éplucherez eggplant with a peeler then you can divide it into two and so on, to obtain pieces of bite size.

Clean and cut the tip of the tail for mushrooms there too will require medium-sized pieces. Drag finely chop a piece of ginger and garlic.

In a wok over medium heat, add 3 tablespoons oil soup and temperature, add the ginger, garlic and eggplant immediately. Mix thoroughly for 1-2 minutes and then put the sliced ​​mushrooms for 1-2 minutes also.

Stir shortly after moistening with 3 tablespoons water, soy sauce and season with black bean sauce, sugar and dried chili flakes by hand, continue for about 5 minutes well: control during this time seasoning and cooking. If you feel the cooked vegetables with no icing or farms, serve as a side dish with rice alone ...
Ingredients:
  • 350g aubergine

  • 100g fresh mushrooms

  • 1.2 cup of coffee fermented black bean sauce with garlic

  • 1.5 cup tablespoons light soy sauce

  • 1 cup coffee dark soy sauce with mushrooms

  • 2 cloves of garlic

  • Half a cup of coffee crushed Sichuan pepper

  • 1-2 dried chillies

  • 1 piece of ginger (thumb-sized)

  • 1 cup of Coffee with sugar

Total time: Preparation + cooking time: 40 min
Yield: 4 people

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