CookPal AI
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Harusame Mabo Eggplant

Coût $8, économiser $12

Source: Recommended by CookPal

  • 30 Min
  • 2 Portions
  • $8

INGRÉDIENTS

  • Meat

    • 100g ground pork

  • Vegetables

    • 🍆 3 eggplants (240g)
    • 🧅 1/2 stalk green onion (80g)
    • 1 piece ginger
    • 🧄 1 clove garlic

  • Staples

    • 30g harusame (glass noodles)
    • 3 tbsp salad oil

  • Seasonings

    • 1 tsp doubanjiang
    • 1 tbsp sake
    • 200cc water
    • 1.5 tbsp soy sauce

  • Thickener

    • 1 tbsp water
    • 1 tbsp potato starch

  • Finishing Touch

    • 1 tsp sesame oil
    • 🧅 Chopped green onion (as needed)

ÉTAPES

1

Cut the eggplants into halves lengthwise, then slice each half into quarters. Mince the green onion, ginger, and garlic.

2

Coat the eggplants with salad oil in a bowl. Heat a frying pan over medium heat and cook the eggplants until browned (3–4 minutes). Remove and set aside.

3

In the same pan, sauté garlic, ginger, and ground pork over medium heat until the pork changes color. Add doubanjiang and stir well.

4

Add green onion and the seasoning ingredients (sake, water, soy sauce). Push the mixture to the sides of the pan and add harusame to the center. Cover and simmer for 4–5 minutes on low heat.

5

Add the cooked eggplants back to the pan and mix well. Pour in the potato starch mixture and stir until thickened (about 1 minute). Drizzle sesame oil over the dish.

6

Serve on a plate and garnish with chopped green onion.

NUTRIMENTS

Par portion

🔥

350

Calories

  • 15g
    Protéines
  • 25g
    Glucides
  • 20g
    Graisses

💡 Astuces

Use fresh eggplants for better flavor and texture.Adjust the amount of doubanjiang based on your spice preference.Leftovers can be stored in the fridge for up to 2 days.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.