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Categories:
slim Japanese type carrot green bell peppers ground pork onion clove garlic ginger doubanjiang soy sauce sugar oyster sauce Chicken soup stock granules wine water Slurry sesame oil
Viewed: 30 - Published at: 6 years agoIngredients
- 5 to 6 Eggplant (slim Japanese type)
- 1/2 Carrot
- 3 to 4 Green bell peppers
- 150 grams Ground pork
- 1/2 Onion
- 1 clove Garlic
- 1 piece Ginger
- 1/2 tbsp Doubanjiang
- 1/2 tbsp Miso
- 1 tbsp Soy sauce
- 1 tsp Sugar
- 1 tbsp Oyster sauce
- 2 tsp Chicken soup stock granules
- 2 tbsp Shaoxing wine (or cooking sake)
- 300 ml Water
- 1 (as needed), to thicken the sauce Katakuriko slurry
- 1 dash Sesame oil
Method
- Combine the ingredients.
- Slice the eggplants into 6 pieces lengthwise.
- Soak in a bowl of water to remove bitterness.
- Drain and pat dry well with paper towels.
- Cut up the bell peppers and carrot into easy to eat pieces.
- Finely chop the onion.
- Finely chop the ginger and garlic.
- Put the oil, garlic, ginger and doubanjiang in a frying pan and stir fry until fragrant.
- If the heat is too strong it will burn, so watch as it cooks.
- Add the ground meat, then the onion, and stir fry.
- When the meat and onions are cooked, add the ingredients and simmer for 5 to 6 minutes.
- Stir fry the eggplant slices.
- Add more oil if needed.
- Stir fry the bell peppers and carrot.
- Take the stir fried vegetables out of the pan.
- Add katakuriko dissolved in water to the sauce to thicken it, then add the cooked vegetables and mix.
- Drizzle in a little sesame oil.
- Transfer to a serving plate, and it's done.
