Stir-fried Shimeji Mushrooms and Eggplant with Miso

Name: Stir-fried Shimeji Mushrooms and Eggplant with Miso
Total time: 20 min
Yield: 2 Servings
Ingredients: 🍄 Shimeji mushrooms 200g; 🍆 Eggplants 2 (thinly sliced); Soy sauce 1 tsp; Miso 1 tbsp; Sugar 1 tsp

Cost $6, save $8

Source: Recommended by CookGo

20 Min
2 Servings
$6

Stir-fried Shimeji Mushrooms and Eggplant with Miso

Cost $6, save $8

Source: Recommended by CookGo

20 Min
2 Servings
$6

INGREDIENTS

Vegetables
- 🍄 Shimeji mushrooms 200g
- 🍆 Eggplants 2 (thinly sliced)
Seasonings
- Soy sauce 1 tsp
- Miso 1 tbsp
- Sugar 1 tsp

STEPS

Remove the base of the shimeji mushrooms and break them apart.

Thinly slice the eggplants and stir-fry them with oil.

Add the shimeji mushrooms and stir-fry until cooked through.

Mix soy sauce, miso, and sugar, then add to the pan and coat evenly to finish.

NUTRIENTS

Per 1 serving

🔥

220

Calories

7g
Protein
16g
Carbs
10g
Fats

💡 Tips

Pairing with rice will increase the dish's volume.Can be stored chilled, but it's recommended to eat it on the same day.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.