Eggplants with Mushrooms and Bacon Chinese Style

Appetizers | Chinese cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Eggplants with Mushrooms and Bacon Chinese Style

Ingredients

Dried Chinese mushrooms - 3 pieces
Eggplants - 24.7 oz
Bacon - 3.2 oz
Vegetable Oil - 0,3 glasses
Garlic - 4 cloves
Chicken Broth - ¼ glasses
Soy Sauce - 2 spoons
Sesame Oil - ½ spoons
Salt - to taste
Scallions - 3 stalks

Step by Step guide

Step 1

Soak the mushrooms in a bowl of hot water for 20 minutes. Drain and chop into small pieces.

Step 2

Slice the eggplants lengthwise into quarters, then cut each quarter into fairly thick pieces.

Step 3

In a wok, heat vegetable oil over high heat until it starts to smoke. Add the eggplant and stir-fry for 4-5 minutes until golden brown. Using a slotted spoon, transfer to a paper towel.

Step 4

Heat the pan over medium heat and add the finely chopped bacon. Sauté for 2-3 minutes, then add the minced garlic and mushrooms, and cook for another minute. Add the eggplants.

Step 5

Pour in the broth, soy sauce, and sesame oil. Mix well and cook for a few minutes, stirring frequently. Season with salt and add the chopped green onions. Stir and cook for another minute.