Eggplants with mushrooms and bacon in Chinese
4 servings
30 minutes
Chinese-style eggplant with mushrooms and bacon is a fragrant and rich dish that embodies traditional flavors of Chinese cuisine. It combines the tenderness of eggplants, the deep taste of dried shiitake mushrooms, and the savory hint of bacon enhanced by soy sauce and sesame oil. The flavor palette of this dish is multifaceted: the light sweetness of eggplants intertwines with the umami of mushrooms and the saltiness of bacon. It is cooked in a wok, which helps preserve the vibrancy of ingredients and gives them an appetizing texture. Served hot and garnished with fresh green onions, it pairs excellently with rice or noodles. This dish can be found in both home meals and restaurants where it is valued for its rich taste and heartiness.
1
Soak the mushrooms in a bowl of hot water for 20 minutes. Drain and cut into small pieces.
- Dried shiitake mushrooms: 3 pieces
2
Cut the eggplants lengthwise into 4 parts, then slice each part into not very thin pieces.
- Eggplant: 700 g
3
In a pan, heat vegetable oil over high heat until it smokes. Add the eggplants and fry for 4-5 minutes, stirring, until golden brown. Use a slotted spoon to transfer to a paper towel.
- Vegetable oil: 0.3 glass
- Eggplant: 700 g
4
Set medium heat and add chopped bacon. Fry for 2-3 minutes, then add minced garlic and mushrooms and fry for another minute. Add the eggplants.
- Bacon: 90 g
- Garlic: 4 cloves
- Dried shiitake mushrooms: 3 pieces
- Eggplant: 700 g
5
Pour in the broth, soy sauce, and sesame oil. Mix well and cook for a few minutes, stirring. Add salt and chopped green onions. Stir and cook for another minute.
- Chicken broth: 0.3 glass
- Dark soy sauce: 2 tablespoons
- Sesame oil: 0.5 teaspoon
- Salt: to taste
- Spring onion: 3 stems
