Savory Stir-Fried King Oyster Mushrooms and Eggplant: A Quick and Easy Side Dish
Stir-Fried King Oyster Mushrooms and Eggplant
This recipe features a delightful stir-fry made with king oyster mushrooms and eggplant, focusing on their wonderful textures. Using simple seasonings, this side dish comes together quickly, making it an incredibly easy yet impressive addition to your meals. Perfect for busy weeknights!
Main Ingredients- 3 King Oyster Mushrooms
- 3 Eggplants
- 1/2 stalk Green Onion
- 1 Tbsp Minced Garlic
- 1 Korean Green Chili Pepper (Cheongyang Pepper)
- 1 Red Chili Pepper
- 4 Tbsp Cooking Oil
Stir-fry Sauce- 1 Tbsp Doubanjiang (Spicy Bean Paste)
- 1 Tbsp Oyster Sauce
- 2 Tbsp Soy Sauce
- 1 Tbsp Toasted Sesame Seeds
- 1 Tbsp Sesame Oil
- 1 Tbsp Doubanjiang (Spicy Bean Paste)
- 1 Tbsp Oyster Sauce
- 2 Tbsp Soy Sauce
- 1 Tbsp Toasted Sesame Seeds
- 1 Tbsp Sesame Oil
Cooking Instructions
Step 1
First, let’s prepare the main ingredients. Slice the king oyster mushrooms into three equal parts and then into 0.5cm thick half-moon shapes. Slice the eggplants into similar 0.5cm thick half-moon shapes. Finely chop the green onion, and mince the Cheongyang and red chili peppers (you can leave the seeds in if you like it spicier!).
Step 2
Heat 4 tablespoons of cooking oil in a pan over medium-low heat. Add the chopped green onion and minced garlic, and stir-fry gently until fragrant. It’s important to cook until the green onions turn slightly golden and release their sweet aroma.
Step 3
Once the fragrant aroma of green onion and garlic fills the air, add the sliced king oyster mushrooms. Increase the heat to high and stir-fry quickly. Stir-frying king oyster mushrooms over high heat helps them retain their moisture and chewy texture.
Step 4
When the king oyster mushrooms start to look slightly translucent (about halfway cooked), add 1 tablespoon of Doubanjiang and 1 tablespoon of oyster sauce. Continue to stir-fry together for about 1 minute, allowing the sauces to coat the mushrooms and enhance their flavor.
Step 5
Once the mushrooms are well-seasoned, add the sliced eggplants and 2 tablespoons of soy sauce. Stir-fry gently, being careful not to overcook the eggplant as it softens quickly. Ensure the sauce is evenly distributed.
Step 6
When the eggplant is tender and the sauce has melded, add the minced red and green chili peppers. Stir-fry briefly for about 30 seconds, just enough to combine. This keeps the chili peppers vibrant in color and slightly crisp.
Step 7
Turn off the heat. Finally, stir in 1 tablespoon of toasted sesame seeds and 1 tablespoon of sesame oil, mixing everything thoroughly until well combined. Your delicious stir-fried king oyster mushrooms and eggplant are ready! Serve warm over rice.
