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Dans la lune

November 19, 2020

Eggplant mapo

Eggplant mapo - Mapo nasu

Print this recipe
Persons
5
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Eggplant mapo - Mapo nasu

Ingredients

  • 2 big eggplants (about 500g) - cut into small cubes
  • 50 to 55ml vegetable oil
  • 1 tbsp sesame oil
  • 1 leek - roughly chopped
  • 400g ground pork
  • 3 garlic cloves - grated
  • 1 thumb of fresh ginger - finely chopped

Ingredient A

  • 50ml cooking sake or white wine
  • 1 1/2 tbsp sweet bean sauce/tenmenjan or 1 1/2 tbsp white miso and 1/2 tsp white sugar
  • 1 to 2 tbsp chili bean sauce / toban djan
  • 2 tsp chinese chicken bouillon powder
  • 1 tbsp soy sauce
  • 1 tbsp sugar
  • 200ml water
  • 1 1/2 tbsp katakuriko/potato starch - dissolve with 3 tbsp water

Instructions

  • 1. In a small bowl, add all ingredient A and mix. Set aside.
  • 2. In a wok, add vegetable oil (~50ml) and 1 tbsp sesame oil. Add eggplants and cook until it softens. Then transfer the eggplants onto a plate and set aside. In the same wok, fry the garlic and ginger until fragrant. Add the ground pork and cook until the meat is no longer pink.
  • 3. Add back the eggplants and cook together with the meat. Then add leek and cook for a few more minutes.
  • 4. Add ingredients A (mixed) and cook for a few minutes.
  • 5. Stir katakuriko/potato starch dissolved with water thoroughly. Thicken the sauce. Bring to a rolling boil again and turn off the heat.
  • 6. Serve with hot steamed rice!
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