Cut half of the medium-sized eggplant and mushrooms into slices. Pepper cut 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 a frying 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 eggplants to the vegetables, season with a mixture of soy sauce and vinegar and heat everything together in a frying pan for a minute.
Put the washed leaves of young sorrel on a plate.
Put the finished salad on the sorrel leaves, add fresh parsley and while warm, serve.
