Stir-fried Eggplant with Minced Pork in Matsutake Sauce | Beef Wa Matsutake Recipe

Name: Stir-fried Eggplant with Minced Pork in Matsutake Sauce | Beef Wa Matsutake Recipe
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some (Beef Wa) Freeze-dried Matsutake Mushroom; Some Minced meat; Some Dried scallops; Some eggplant; Some green pepper; Some garlic; Some shallot; Some starch; Some Soy sauce; Some chili sauce

by Beef wa matsutake

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Beef wa matsutake recipe, sharing various ways to eat matsutake.

Stir-fried Eggplant with Minced Pork in Matsutake Sauce | Beef Wa Matsutake Recipe

1. Put the freeze-dried Matsutake mushrooms in clean water to wake up for 30 seconds, and set aside.

Stir-fried Eggplant with Minced Pork in Matsutake Sauce | Beef Wa Matsutake Recipe recipe

2. Soak scallops in water, marinate minced meat with starch and soy sauce, and set aside.

3. Shred the eggplant and green pepper, and set aside.

4. Dice the garlic, cut the onion into sections, and set aside.

5. Put the oil in a cold pan, pass the eggplant in the hot oil, and drain the oil.

6. Add oil in a hot pan, sauté the shallots and garlic, add the awake (beef wa) freeze-dried matsutake mushrooms and scallops, add an appropriate amount of chili sauce, and stir well.

7. Add minced meat, eggplant and green pepper, stir-fry over high heat and serve.

Tips:
1. After being soaked, the scallops can be torn into strips with a better taste.

2. Eggplant is easy to absorb oil. When frying for the second time, the added edible oil can be appropriately reduced.