Foryoueats: Mapo Eggplant (Mabo Nasu)

Name: Foryoueats: Mapo Eggplant (Mabo Nasu)
Total time: 30 min
Ingredients: 10 oz Japanese eggplants (2–3 eggplants, each usually 5 oz, 142 g; see the instructions to use a globe eggplant); 2 green onions/scallions; 1 heaping tsp ginger (minced; from a 1-inch, 2.5-cm knob); 1 clove garlic; 1 Tbsp potato starch or cornstarch (for coating the eggplant); ⅓ cup neutral oil (for frying the eggplant); 1 Tbsp toasted sesame oil (for stir-frying); 3 1/2 oz ground pork; For the Slurry Mixture:; 1 Tbsp potato starch or cornstarch; 2 Tbsp water; For the Seasonings:; 1 Tbsp sake; 1 Tbsp doubanjiang (spicy chili bean paste) (use either the spicy or non-spicy type, or use gluten-free doubanjiang; increase the amount if you like it spicy); 1 tsp tienmienjiang (sweet bean paste) (or substitute 1 tsp doubanjiang); 1 cup chicken stock/broth; 1 tsp miso; 1 tsp sugar; 1 Tbsp soy sauce; 2 tsp rice vinegar (unseasoned)

foryoueats.com

This Mapo Eggplant recipe combines tender Japanese eggplants with savory ground pork and a flavorful blend of seasonings, including spicy chili bean paste and sweet bean paste. The eggplant is coated...

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Ingredients

10 oz Japanese eggplants (2–3 eggplants, each usually 5 oz, 142 g; see the instructions to use a globe eggplant)
2 green onions/scallions
1 heaping tsp ginger (minced; from a 1-inch, 2.5-cm knob)
1 clove garlic
1 Tbsp potato starch or cornstarch (for coating the eggplant)
⅓ cup neutral oil (for frying the eggplant)
1 Tbsp toasted sesame oil (for stir-frying)
3 1/2 oz ground pork
For the Slurry Mixture:
1 Tbsp potato starch or cornstarch
2 Tbsp water
For the Seasonings:
1 Tbsp sake
1 Tbsp doubanjiang (spicy chili bean paste) (use either the spicy or non-spicy type, or use gluten-free doubanjiang; increase the amount if you like it spicy)
1 tsp tienmienjiang (sweet bean paste) (or substitute 1 tsp doubanjiang)
1 cup chicken stock/broth
1 tsp miso
1 tsp sugar
1 Tbsp soy sauce
2 tsp rice vinegar (unseasoned)