This recipe is a twist version of Chinese Eggplant Stir-fry. It’s simple, yet surprisingly flavorful. Serve with cooked rice, and it’ll make a satisfying meal.

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Ingredients
3 medium size eggplants, 490g, or 1.08lb
3~5 button mushrooms, 70g, 2,47oz
1 stalk green onion
3 cloves garlic
1 teaspoon chopped ginger
1 green chili, red chili each
250g beef ground
3 1/2 tablespoons soy sauce, use 2 1/2 tablespoons to cook the meat, and 2 tablespoons to the veggies, after being combined with beef.
1 tablespoon gochugaru, Korean chili flakes
3 tablespoons cooking oil, 2 tablespoons to stir fry the eggplants, 1 teaspoon to stir fry the mushrooms, 2 teaspoons to stir fry the minced beef
1 tablespoon sesame oil

Instructions
1. Cut the eggplants into two inch pieces. Split into lengthwise and cut into bite size pieces. Slice the button mushrooms thick. Chop the garlic. You may chop or grate ginger. Finely chop green onion. Chop the chilis.
2. Heat the pan over medium heat and add cooking oil. Place the eggplants into the pan and cook until soften and turns a bit brown. Add more oil and stir fry the mushrooms. Cook until the eggplants and the mushrooms are fully cooked. Transfer to a big plate and set aside.
3. In the same pan, add the oil and minced beef. Add sugar, minced garlic, ginger and chilis. Stir fry for about 2 minutes. Then add soy sauce and keep stirring. When the meat is cooked, add stir fried eggplants and mushrooms. Season with soy sauce and gochugaru.
4. Drizzle sesame oil, add chopped green onion and turn off the heat. Transfer the eggplants into a plate.
5. Serve with cooked rice.

More information
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#eggplant #eggplantrecipe #koreanstyle

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