Pork and Eggplant Mabu Nasu

  • Yield:4 servings
  • Time:
    30 mins show details
Tags: Japanese

Ingredients

  • 1
    Eggplant
  • 300 grams
    Pork Mince
  • 1
    Onion
  • 1
    Red Capsicum
  • 1 tablespoon
    Crushed Garlic
  • 1 tablespoon
    Grated Ginger
  • 2 tablespoons
    Black Bean Chilli Sauce
  • Cooking Oil
  • 1 teaspoon
    Sesame Oil optional
  • 1 tablespoon
    Potato starch or Cornflour, Mixed with the same quantity of water
  • Sauce
  • 100 milliliters
    Water
  • 1 tablespoon
    Dashi Powder
  • 1 tablespoon
    Miso Paste
  • 1 tablespoon
    White Wine or White Wine Vinegar or Rice Wine Vinegar
  • 2 teaspoons
    Chilli Sauce
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Equipment

  • Wok

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Preparation

  1. 2 mins

    Dice eggplant into ~1.5 cm cubes

  2. 2 mins

    Chop onion. Grate ginger, peel garlic.

  3. 10 mins

    Start to fry eggplant in about 2 tbsp oil ( about 10 minutes) until soft, stir now and then

  4. Meanwhile mix sauce, slice red pepper.

  5. When eggplant is done remove from wok and set aside.

  6. Put 1 tbsp oil in wok and the sesame oil if using.

  7. 7 mins

    Throw in the pork and onion, cook till onion is soft and mince looks reasonably done (not pink) 5-8 minutes.

  8. 1 min

    Add garlic, ginger, black bean chilli sauce and capsicum, cook another minute.

  9. 5 mins

    Add sauce, stir, cook for 5 minutes,

  10. 3 mins

    Add potato starch and water, cook 3 minutes stirring frequently

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