Savory Perilla Seed Powder Stir-fried Shiitake Mushrooms and Eggplant
A Nutritious Side Dish of Eggplant and Shiitake Mushrooms Stir-fried with Perilla Seed Powder
Hello! Eggplant is especially delicious during the summer, and you can find it readily available in markets. Seasonal foods are not only healthy but also at their peak flavor. Eggplant is known to contain anthocyanins, which help inhibit active oxygen and are beneficial for antioxidant effects. With over 90% water content, eggplant also aids in diuretic action. The stem area holds even more nutrients, so it’s recommended to consume it along with the stem. While commonly enjoyed in seasoned salads or stir-fries, today we’ll make a delicious stir-fry using shiitake mushrooms and nutty perilla seed powder. It’s a wonderfully flavorful dish that pairs perfectly with rice. Let’s get started!
Main Ingredients
- 1 Eggplant
- 2 Shiitake mushrooms
- 1/2 Onion
- A little Green onion
Seasoning Ingredients
- 1/2 Tbsp Minced garlic
- 1 Tbsp Perilla seed powder
- 1/4 Tbsp Salt
- 3 Pinches Black pepper
- 1 Tbsp Cooking oil
- 1/2 Tbsp Minced garlic
- 1 Tbsp Perilla seed powder
- 1/4 Tbsp Salt
- 3 Pinches Black pepper
- 1 Tbsp Cooking oil
Cooking Instructions
Step 1
First, heat 1 tablespoon of cooking oil in a pan over low heat. Add the minced garlic and sauté gently until fragrant. Be careful not to burn the garlic; the goal is to release its aroma.
Step 2
Add the sliced eggplant to the pan and stir-fry over medium heat until it becomes slightly translucent and starts to soften. As the eggplant cooks, its texture will become tender.
Step 3
Next, add the sliced shiitake mushrooms and onion to the pan. Continue to stir-fry until all the ingredients are tender and cooked through. The moisture released from the mushrooms and onions will help keep the dish moist.
Step 4
Once the eggplant, mushrooms, and onions are well-cooked, season with 1/4 tablespoon of salt and 3 pinches of black pepper. Stir well to distribute the seasoning evenly. If needed, you can add a little more salt to your taste.
Step 5
Finally, add 1 tablespoon of perilla seed powder for a nutty flavor. Stir-fry for another moment to ensure the powder is well combined with all the ingredients. The key is to mix it in thoroughly without clumping.
Step 6
Add the chopped green onions and turn off the heat. The residual heat from the pan will gently cook the green onions, adding a fresh aroma. Give it a final stir to finish this delicious stir-fried shiitake mushroom and eggplant dish!
