Mapo Eggplant Rice Bowl
A summer twist on mapo tofu that swaps the tofu for eggplant — mapo eggplant! Starch-coated, pan-fried eggplant and ground pork are stir-fried in a doubanjiang-and-oyster-sauce glaze, then spooned over rice for a spicy, savory bowl.
Ingredients
Main
- Eggplant1
- Onion1/2
- Ground pork100 g
- Enoki mushrooms1/3 pack
- Green onion1/3 stalk
- Green chili1/2
- Red chili1/2
- Starch1 tbsp
- Cooking oilas needed
- Water1/2 cup
Sauce
- Doubanjiang (chili bean paste)1 tbsp
- Oyster sauce1/2 tbsp
- Soy sauce1 tsp
- Ginger wine1 tbsp
- Minced garlica little
- Sugar1/2 tbsp
Directions
- 1
Cut the eggplant into cubes.
- 2
Seed the green and red chilies and chop small, mince the onion, thinly slice the green onion, and cut the enoki mushrooms into 0.5 cm lengths.
- 3
In a bowl, combine the ground pork with 1 tsp soy sauce, a little minced garlic, and 1 tbsp ginger wine, and mix to season.
- 4
Coat the cubed eggplant evenly with starch.
- 5
Generously oil a pan, fry the eggplant until golden, then transfer it to a separate dish.
- 6
In the same pan, add the seasoned pork and stir-fry over high heat until golden and the gamey smell cooks off.
- 7
Once the pork is mostly cooked, add the green onion, onion, and chilies and stir-fry further.
- 8
Pour in 1/2 cup of water and season with 1/2 tbsp oyster sauce, 1 tbsp doubanjiang, and 1/2 tbsp sugar, then bring to a boil.
- 9
When it boils, stir in a starch slurry to thicken; near the end, add the fried eggplant and enoki mushrooms, simmer briefly, then spoon over rice to serve.
Tips
Coating the eggplant in starch and frying it first preserves its texture and helps the sauce cling. Adjust the thickness with the starch slurry added at the end.