Mapo Eggplant Mabo Nasu Recipe | Yummly
AboutCareersContact UsFAQs
BookmarkletYum Button

Mapo Eggplant Mabo Nasu

PORK
18Ingredients
30Minutes
Read Directions
Add to Meal Planner

Add to Meal Planner

Description

This recipe is courtesy of Just One Cookbook.

Ingredients

US|METRIC
4 SERVINGS
  • 10 ounces Japanese eggplants (2-3 eggplants; each eggplant 5 oz or 142 g)
  • 2 green onions (scallions)
  • 1 knob ginger
  • 1 clove garlic
  • 1 tablespoon potato starch (or cornstarch, for coating eggplant)
  • 1/3 cup oil (for frying eggplant)
  • 1 tablespoon sesame oil (roasted, or stir-frying)
  • 3.5 ounces ground pork (100 g)
  • 1 tablespoon potato starch (or cornstarch)
  • 2 tablespoons water
  • 1 tablespoon sake
  • 1 tablespoon doubanjiang (spicy chili bean sauce/broad bean paste)
  • 1 teaspoon Tienmienjiang (sweet bean sauce)
  • 1 cup chicken stock (or broth)
  • 1 teaspoon miso
  • 1 teaspoon sugar
  • 1 tablespoon soy sauce
  • 2 teaspoons rice vinegar
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    Directions

    1. Discard the ends of the eggplants. Cut them in halves widthwise and then cut into equal-sized wedges.
    2. Soak them in water for 5 minutes to remove astringency.
    3. Cut 2 green onions into thin rounds and keep the white and green separated.
    View 16 More StepsDiscover more recipes from Pork

    PlanShop