Eggplant, mushroom, and chili stir-fry

Name: Eggplant, mushroom, and chili stir-fry
Cook time: 20 min
Total time: 20 min
Yield: 4P
Ingredients: 300 g rice; 600 g water; 2 Kaffir lime leaves; 3 eggplants; Mushrooms; 3 cloves of garlic; Regular cooking oil; 2 onions; Soy sauce; Ketjap; Roasted sesame oil; Black pepper sauce

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20min

•

Easy

Let's wok with this top dish from veggie chef Sidney! Eggplant, mushrooms, and a divine sauce, so simple and quick to prepare.

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Ingredients

What do you need?

Quantity: 4P

300 g rice
600 g water
2 Kaffir lime leaves
3 eggplants
Mushrooms
3 cloves of garlic
Regular cooking oil
2 onions
Soy sauce
Ketjap
Roasted sesame oil
Black pepper sauce

Preparation method

How do you make this?

Wash the rice and cook it. Bring the water to a boil, then reduce the heat. Cover it and let it steam for 10 min. Let it rest for an additional 10 min before draining.

Cut large pieces of eggplant, place them on a plate, and cook them in the microwave for about 5 min. While they are cooking, cut the mushrooms and onions into large pieces, and finely chop the garlic.

Heat your wok, sauté onions and garlic in some oil. Add the mushrooms and the cooked eggplant. Color all the vegetables nicely. Deglaze with soy sauce, ketjap, and black pepper sauce. Sauté them a bit to let the sauce soak in well.

Take a large dish, place the rice on it, cover with the vegetable mixture and dig in!

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