Vegetable Stir-fry with Eggplant and Shiitake
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 8 mins |
| Total Time | 23 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 eggplant (s)
- 70 g shiitake mushroom (s), fresh
- 0.25 ¼ Chinese cabbage
- 1 small fennel
- 0.5 stick ½ / l leek
- 1 chicory
- 1 carrot (s)
- 1 bulb ginger
- 2 tablespoon coconut oil, creamy, otherwise 4
- 1 tablespoon soy sauce, gluten-free (Tamari), low in salt
- some salt and pepper
- some lemongrass, ground
- possibly fried onions, finished product or homemade
- some coconut milk
Print Recipe
Pin Recipe Instructions
- First wash the aubergine and cut it in half lengthways, salt it well and let it work for about 15 minutes. In the meantime, clean the shiitake and cut it into large slices. Cut the Chinese cabbage and chicory into strips, the fennel and carrot into pieces, the leek into rings and the ginger into small cubes. Rinse the aubergine briefly and cut into large cubes.
- Let the coconut oil get hot in a large pan and fry the aubergine in it for about 2 minutes. Slide something to the edge and put the shiitake, fennel and carrot in the middle. Let fry on medium heat, add a little more oil if necessary. Now add the leek and ginger and after a short time add the chicory and Chinese cabbage. After a short time, add the tamaris sauce and coconut milk as required and mix well. Season to taste with salt, pepper and lemongrass and sprinkle with fried onions (these can also be omitted).
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