Eggplant Mapo Rice Bowl recipe - ingredients, nutrition and when to eat it
This rice bowl is topped with tender eggplant and ground meat stir-fried in a spicy mapo sauce.
This rice bowl is topped with tender eggplant and ground meat stir-fried in a spicy mapo sauce. The savory meat and the salty, tongue-tingling flavor of doubanjiang come together for a filling lunch or dinner.
Rice bowls · 25 minutes to cook
Nutrition (per 616g serving): 616.5 kcal · protein 23g · carbohydrate 81.3g · fat 20.6g · sodium 1465.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Eggplant shrinks as it cooks, so cut it into fairly large pieces to help it keep its texture.
Tips: Doubanjiang and oyster sauce are already salty, so taste the dish before adding any soy sauce.
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Ingredients (1 serving)
- Rice — 1 bowl
- Eggplant — 1 pc
- Ground pork — 70 g
- Doubanjiang — 1 Tbsp
- Soy sauce — 1 tsp
- Oyster sauce — 1 tsp
- Garlic — 2 clove
- Ginger — 1 tsp
- Scallion — 0.3 stalk
- Cooking oil — 1 Tbsp
- Water — 0.5 cup
- Cornstarch — 1 tsp