Stir-fried Shredded Pork with Eggplant and Wood Ear Mushrooms
Silky eggplant slices and springy wood ears are stir-fried with savory shredded pork, garlic, and chili, seasoned lightly with soy and thirteen-spice for a comforting, well-balanced everyday dish.
Instructions
- 1
Wash the eggplant, peel it, and slice it.
- 2
Set the shredded meat aside.
- 3
Soaked black fungus should be washed clean, drained, and set aside.
- 4
Set aside the chopped garlic and chili.
- 5
Heat the pan and add an appropriate amount of oil, then add the shredded meat with some salt, a little dark soy sauce, and thirteen-spice powder, and stir-fry. Next, add garlic and chili and stir until fragrant, then continue to add eggplant and wood ear mushrooms, drizzle a few drops of purified water, stir-fry for a moment, and it's ready to serve.
- 6
Take it out of the pot and serve it on a plate.
- 7
Delicious and tasty.
Video Sharing
Share your cooking video with others
No videos yet. Be the first to share!
Ingredients
Main Ingredients
- Eggplant三个
- Shredded meat半斤
- black fungusa pinch
- Pure water几滴
- Thirteen Spicesa pinch
Auxiliary Ingredients
- Garlica pinch
- chili两个
Seasonings
- Peanut oilto taste
- Saltto taste
- dark soy saucea pinch