Chinese-Style Eggplant Rice Bowl recipe - ingredients, nutrition and when to eat it
Tender eggplant and ground pork are stir-fried in a spicy, savory sauce and served over rice.
Tender eggplant and ground pork are stir-fried in a spicy, savory sauce and served over rice. Its moist texture and deep umami flavor make it a satisfying dinner after work or a simple lunch.
Chinese · 25 minutes to cook
Nutrition (per 660g serving): 655.1 kcal · protein 23.9g · carbohydrate 89.9g · fat 20.9g · sodium 1338.8mg
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: Cut the eggplant slightly larger than bite-size so it does not fall apart easily.
Tips: Doubanjiang varies in saltiness and heat by brand, so start with a little less than the stated amount and adjust at the end.
Tips: Stir the starch slurry well right before adding it so the starch settled on the bottom is evenly mixed in.
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Ingredients (1 serving)
- Rice — 210 g
- Eggplant — 1 pc
- Ground pork — 70 g
- Cooking oil — 2 tsp
- Green onion — 0.3 pc
- Garlic — 1 Tbsp
- Ginger — 1 tsp
- Doubanjiang — 2 tsp
- Oyster sauce — 0.5 Tbsp
- Soy sauce — 1 tsp
- Sugar — 1 tsp
- Cornstarch — 2 tsp
- Water — 120 ml
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 pinch