Mabo Nasu
Ingredients: Ground Pork, Vegetable Oil, Eggplants, Large Bell Pepper, Long Green Onion · 30 min cook time · 240kcal · $10.50
Ingredients
80g Ground Pork, 0.5tbsp Vegetable Oil, 200g Eggplants, 1ea Large Bell Pepper, 0.5ea Long Green Onion, 1tbsp Garlic, 2tbsp Ginger Root, 1tsp Doubanjiang - Chili Bean Paste, 0.5tbsp Tian Mian Jiang - Sweet Bean Sauce, 150ml Chicken Stock, 0.5tbsp Soy Sauce, 0.5tbsp Sake, 0.5tbsp Sugar, 0.5tbsp Potato Starch, 1tbsp Water, to taste Frying Oil, to taste Sansho Pepper, to taste Chili Oil
Instructions
1. Combine chicken stock, sugar, soy sauce, sake, and pepper in a measuring cup and dissolve.
2. Trim off the stem end of the eggplant and cut it into bite-size wedges. Cut the bell pepper into relatively small bite-size pieces.
3. Heat frying oil to 180°C. Deep fry the eggplant with the skin side facing down for an appetizing purple color until it softens, then drain the oil.
4. Reduce heat to low, deep fry bell pepper for about 10 seconds until vibrant green, then remove and drain excess oil.
5. Heat vegetable oil in a pot and sauté ground pork on medium heat, separating it into small pieces until redness disappears.
6. Add chopped garlic and ginger root, sauté until aroma grows stronger, then reduce heat to low.
7. Add Doubanjiang and Tian Mian Jiang, stir-fry the meat and distribute seasoning evenly without burning.
8. Pour in the broth, lightly stir, and add long green onion sliced diagonally.
9. Add eggplant and bell pepper, bring to a boil, and cook for 1 more minute.
10. Stir potato starch and water thoroughly, then gradually add to thicken the sauce while stirring, bringing to a rolling boil before turning off the burner.
11. Ladled into a bowl and sprinkle with Sansho pepper and chili oil to taste.
Source: Watch the original video