Chewy and Tender Stir-fried Eggplant with Oyster Mushrooms
Quick and Delicious Stir-fry: Eggplant Meets Oyster Mushrooms!
This recipe features the best of seasonal eggplants stir-fried with flavorful oyster mushrooms for a simple yet incredibly satisfying side dish. Discover the secret to perfectly cooked eggplant that avoids a mushy texture, resulting in a delightful chewiness. It’s a fantastic addition to any meal!
Main Ingredients
- 3 eggplants
- 100g oyster mushrooms
- A little green onion
- 1/2 onion
Seasoning
- 1 Tbsp salt
- 2-3 Tbsp sunflower oil
- 1 tsp minced garlic
- 2 Tbsp soy sauce
- A pinch of sugar
- 1 Tbsp sesame oil
- A little sesame seeds
- 1 Tbsp salt
- 2-3 Tbsp sunflower oil
- 1 tsp minced garlic
- 2 Tbsp soy sauce
- A pinch of sugar
- 1 Tbsp sesame oil
- A little sesame seeds
Cooking Instructions
Step 1
Wash the eggplants thoroughly under running water and remove the stems. Cut each eggplant in half lengthwise, then slice them diagonally into half-moon shapes, about 0.7cm thick. Avoid cutting them too thickly for better flavor absorption and texture.
Step 2
Place the sliced eggplants in a bowl and sprinkle with 1 tablespoon of salt. Mix well and let them sit for 5 minutes. This process draws out excess moisture, preventing a mushy texture and allowing the eggplant to absorb seasoning better.
Step 3
While the eggplants are salting, prepare the other vegetables. Trim the tough ends of the oyster mushrooms and separate them into smaller clusters. Slice the onion into thin strips and diagonally slice the green onion.
Step 4
Check if the eggplants are ready by folding a slice in half; it should bend easily. Squeeze out as much liquid as possible from the salted eggplants. This step is crucial for achieving a non-mushy stir-fry!
Step 5
Heat 2-3 tablespoons of sunflower oil in a pan over medium-high heat. Add the squeezed eggplants and stir-fry until they begin to soften and turn slightly golden. Add 1 teaspoon of minced garlic and continue to stir-fry for another minute until fragrant.
Step 6
Once the eggplant is partially cooked, add the prepared oyster mushrooms, sliced onion, and green onion to the pan. Pour in 2 tablespoons of soy sauce and a pinch of sugar. Stir everything together to combine the flavors. (Tip: If the eggplants are already quite salty from the salting process, you can reduce or omit the soy sauce. Use sugar instead of corn syrup to avoid excess liquid in the dish.)
Step 7
Continue stir-frying until the onions become translucent. Turn off the heat, then stir in 1 tablespoon of sesame oil and a sprinkle of sesame seeds for a fragrant finish. Your delicious stir-fried eggplant and oyster mushrooms are ready!
Step 8
Stir-frying eggplant with oyster mushrooms and onions creates a moist dish, as the vegetables release their natural juices, preventing it from becoming dry. The result is a wonderfully chewy yet tender eggplant dish that’s incredibly satisfying and a perfect accompaniment to rice. Enjoy!
