Mapo Eggplant Mabo Nasu Recipe | Yummly

Mapo Eggplant Mabo Nasu

PORK
18Ingredients
30Minutes
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Mapo Eggplant Mabo Nasu

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Description

This recipe is courtesy of Just One Cookbook.

Ingredients

US|METRIC
4 SERVINGS
  • 10 oz. Japanese eggplants (2-3 eggplants; each eggplant 5 oz or 142 g)
  • 2 green onions (scallions)
  • 1 knob ginger
  • 1 clove garlic
  • 1 Tbsp. potato starch (or cornstarch, for coating eggplant)
  • 1/3 cup oil (for frying eggplant)
  • 1 Tbsp. sesame oil (roasted, or stir-frying)
  • 3.5 oz. ground pork (100 g)
  • 1 Tbsp. potato starch (or cornstarch)
  • 2 Tbsp. water
  • 1 Tbsp. sake
  • 1 Tbsp. doubanjiang (spicy chili bean sauce/broad bean paste)
  • 1 tsp. Tienmienjiang (sweet bean sauce)
  • 1 cup chicken stock (or broth)
  • 1 tsp. miso
  • 1 tsp. sugar
  • 1 Tbsp. soy sauce
  • 2 tsp. rice vinegar
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    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.
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