This delicious dish makes your Liver say, thank you!

This soft, crunchy dish supports Liver function.

Yields1 Serving
 1 medium eggplant, diced
 1 cup snow peas, sliced
 1 Tablespoon olive oil
 salt, to taste
 1/2 teaspoon mushroom powder
 splash of Chinese rice wine
 1 Tablespoon light soy sauce (or other liquid such as broth or water)
 1 teaspoon toasted sesame oil
1

Place the diced eggplant in a cold wok.

2

Turn on medium heat and stir continuously until the eggplant begins to toast, turning light brown.

3

Stir in the olive oil. Add the salt and mushroom powder.

4

Then add the rice wine and soy sauce. Stir until eggplant is soft.

5

Add the sliced snow peas; stir briefly.

6

Drizzle with sesame oil and serve.

CategoryCooking Method,

Ingredients

 1 medium eggplant, diced
 1 cup snow peas, sliced
 1 Tablespoon olive oil
 salt, to taste
 1/2 teaspoon mushroom powder
 splash of Chinese rice wine
 1 Tablespoon light soy sauce (or other liquid such as broth or water)
 1 teaspoon toasted sesame oil

Directions

1

Place the diced eggplant in a cold wok.

2

Turn on medium heat and stir continuously until the eggplant begins to toast, turning light brown.

3

Stir in the olive oil. Add the salt and mushroom powder.

4

Then add the rice wine and soy sauce. Stir until eggplant is soft.

5

Add the sliced snow peas; stir briefly.

6

Drizzle with sesame oil and serve.

EGGPLANT AND SNOW PEAS

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