A delicious mushroom dish for any occasion!
For frying: 750 ml vegetable oil
Soak the mushrooms in cold water for about 30 minutes. Rinse the melanzane and cut narrow strips lengthwise from the skin so that the fruit is striped white purple. If you peel it all the way off, it will shrink when cooked. Cut the melanzani lengthwise into strips and then diagonally into french fry sized pieces. Fill the wok halfway with oil and heat to 190 degrees, spoon test. Pour in the melanzane and fry in oil for about 2 minutes. Lift out and drain on kitchen roll. Remove the garlic from the peel and chop it, remove the ginger from the peel and slice it thinly, rinse the spring onions, clean them and cut them into pieces of about 5 cm, keep the white and green parts separate (!). Remove the oil from the wok and heat it up again with the peanut oil. Add the garlic and sauté, add the ginger slices and the white parts of the spring onions and stir in the chili paste. Then add the strips of eggplant and the soaked cloud ear mushrooms, chopped a little, and stir to combine. Add the sherry, salt, sugar, soy sauce and the green pieces of onion and stir. Stir the starch with water until smooth and add to the wok, stir again and remove from the heat. Au
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