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Dans la lune

March 29, 2019

Mung bean noodles with eggplants

Mung bean noodles with eggplants

Print this recipe
Persons
5
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Mung bean noodles with eggplants

Ingredients

  • 1 eggplant (big size) - cut into bite sizes
  • 30g fresh ginger - finely chopped
  • 2 garlic cloves - finely chopped
  • 350g ground beef

Ingredient A

  • 15g doubanjiang
  • 1 tbsp sugar
  • 50g white (cooking) wine or cooking sake
  • 12g oyster sauce
  • 3 tbsp soy sauce
  • 10g sweet bean paste / tian mian jiang
  • 50g water
  • 10g weipa, or chicken stock powder, or japanese komi paste or ajinomoto chicken stock
  • 1 tbsp sesame oil
  • 150g vermicelli bean threads - soak in water for about 1h and cut into about 5cm long

Instructions

  • 1. In a frying-pan, heat 2 or 3 tbsp vegetable oil, and fry the eggplants until lightly soft. Set it aside on the plate.
  • 2. In a bowl, add ground beef, ingredient A and mix. Set aside.
  • 3. In a same frying-pan, add 1 tbsp oil and fry ginger, garlic until fragrant. Add the beef mixture from #2 in one go and cook until the meat is no longer pink.
  • 4. Add the drained vermicelli and cook. Pour the sesame oil to taste.
  • Serve hot onto the hot steamed rice!
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