Oyster Mushrooms with Eggplant Stewed in Coconut Milk

Anyone who loves vegetables and mushrooms will love this recipe! When stewed with coconut milk, they are juicy, creamy, with a pleasant Asian flavor. Plus, this recipe is vegetarian. Boiled rice is good for such vegetables. There will be a delicious dinner!

Ingredients

• eggplant 1 pc.
• coconut milk 150 gr
• sweet pepper 1 pc.
• oyster mushrooms 250 gr
• chili pepper 0.5 pcs
• hot sauce 0.5 tsp
• dry garlic 0.5 tsp
• sugar
• vegetable oil
• salt

Directions

1. Peel the eggplant and cut into slices or large strips. Soak in water acidified with table vinegar for 15 minutes. So they will not darken. Squeeze out of moisture and fry in a well-heated frying pan.
2. When fried, add bell peppers and chili peppers to the pan. Season with salt, add sugar and cook for 2-3 minutes. Then put everything on a plate.
3. Fry oyster mushrooms in a pan until moisture evaporates and light yellowness. Put on a plate with vegetables.
4. Open a can of coconut milk. There will be a thick mass (cream) on top, so stir the contents of the jar until smooth.
5. In a frying pan, heat coconut milk with spicy sauce (I have adjika) and dry garlic. The amount of coconut milk depends on the amount of sauce you want.
6. Put the fried vegetables and oyster mushrooms into the pan, stir and cook for 2-3 minutes. If necessary, add salt or add more sugar.