CookGo
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Mapo Eggplant with Vermicelli

Cost $15, save $10

Source: Recommended by CookGo

  • 20 Min
  • 2 Servings
  • $15

INGREDIENTS

  • Protein

    • 150g ground chicken breast

  • Vegetables

    • 🍆 3 eggplants (240g)
    • 1/2 red bell pepper (75g)
    • 6g dried wood ear mushrooms

  • Carbohydrates

    • 20g short-type vermicelli

  • Seasonings

    • 🧂 Pinch of salt and pepper
    • 1/2 tsp grated ginger
    • 🧄 1/2 tsp grated garlic
    • 1/2 tsp doubanjiang
    • 1 tbsp salad oil
    • 1 tsp sesame oil

  • Sauce Ingredients

    • 1 tbsp sake
    • 1/2 tsp chicken broth powder
    • 🧂 1/2 tbsp soy sauce
    • 1 tbsp oyster sauce
    • đź’§ 250ml water

  • Thickening Agent

    • 1/2 tbsp cornstarch
    • đź’§ 1 tbsp water

STEPS

1

Soak the dried wood ear mushrooms in water until softened, then slice thinly.

2

Cut the eggplants into bite-sized pieces and soak in water to remove bitterness.

3

Heat salad oil in a pan and stir-fry the ground chicken until cooked through.

4

Add grated ginger, garlic, and doubanjiang to the pan and stir-fry until fragrant.

5

Add eggplants, red bell pepper, and wood ear mushrooms to the pan and stir-fry until softened.

6

Pour in the sauce ingredients (sake, chicken broth powder, soy sauce, oyster sauce, and water) and bring to a boil.

7

Add the vermicelli and cook until softened and fully absorbed in the sauce.

8

Mix cornstarch and water to create a slurry, then add to the pan to thicken the sauce.

9

Drizzle sesame oil over the dish and serve hot.

NUTRIENTS

Per 1 serving

🔥

350

Calories

  • 20g
    Protein
  • 25g
    Carbs
  • 15g
    Fats

đź’ˇ Tips

Use fresh eggplants for better flavor and texture.Adjust the spice level by increasing or decreasing the amount of doubanjiang.Serve with steamed rice for a complete meal.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.