This is also my family's staple dish. This dish is almost the same as my mapo tofu recipe, but I uploaded more pictures and made this recipe easy to follow. This recipe is easy and foolproof! Give it a try.
3 tablespoons (increase the amount to your liking)
about 1/2 cup - 100 ml
Chinese soup stock (using 1 1/2 tablespoons of chicken soup stock granules)
about 1 cup or 200 ml
about 2 teaspoons
Make the ★ mixed seasoning ingredients. (Just combine them together.)
Roughly chop the eggplants into pieces, and stir-fry in sesame oil, then transfer to a plate.
Mince the garlic, ginger, and Japanese leek (1/2 stalk), and briefly stir-fry in a generous amount of oil.
Add the doubanjiang and continue stir-frying (Very thoroughly!). If you don't have enough oil, add more.
Add ground meat and continue stir-frying.
Add all the mixed flavouring ingredients at once and bring to a boil.
Add stir-fried eggplants and simmer for 2-3 minutes while stirring occasionally.
Add sesame oil, and remaining chopped Japanese leeks, and briefly stir.
Turn off the heat, and thicken the sauce with katakuriko dissolved in water.
Serve onto a plate and it's done! Sprinkle sansho pepper or sichuan pepper to your liking.
Please try my original Mapo Tofu recipe! (Recipe ID: 357426)
Story Behind this Recipe
I created this recipe to make a variation of mapo tofu. This is a very popular dish at our house. This recipe is great for people who like eggplant better than tofu! Please check out my popular mapo tofu recipe as well!!
Stir-fry the doubanjiang very well, just like when you cook mapo tofu! This is the key. Even if it's troublesome, stir-fry the eggplant separately. You don't have to add garlic. You can adjust the spiciness by adjusting the amount of doubanjiang.