Half a medium-sized eggplant and mushrooms cut into slices. Cut the pepper into strips.
Mix soy sauce and rice vinegar.
Fry the eggplants in vegetable oil until Golden brown, and put them in a separate bowl.
Put the mushrooms in the pan and fry them on high heat for 2 minutes.
Then add pepper to the mushrooms and fry for another 1 minute.
Add the ready-made eggplant to the vegetables, season everything with a mixture of soy sauce and vinegar and warm everything together in a pan for a minute.
Put the washed leaves of young sorrel on a plate.
Ready salad put on sorrel leaves, add fresh parsley and while warm, serve to the table.
