Spicy rich "stir-fried eggplant okra" recipe

Introducing the recipe for "stir-fried eggplant okra in a tantan style" that uses vegetables instead of dandan "noodles". We do not use tianmian sauce, Chinese pepper, or sesame seeds.

Stir-fried eggplant okra

material

Minced pork 100g (3.53oz)
3 eggplants, 7 okra, 1 teaspoon of salty sauce
2 teaspoons of miso
2 teaspoons of sesame oil
2 teaspoons of doubanjiang
1 teaspoon sugar
Ginger tube about 2 cm
Garlic tube about 2 cm
White sesame, green onion, water 100ml (3.38us fl oz)
Mizutaki potato starch appropriate amount

How to make

Cut the eggplant into bite-sized pieces, and cut one okra diagonally in half. Cut the green onions into small pieces.


Add sesame oil to a frying pan and fry minced pork, ginger and garlic over medium heat.


When the color of the minced pork changes, add water, cover and steam.


Add okra, salty soy sauce, miso, sugar, and doubanjiang, stir-fry, and thicken with water-soluble potato starch. Finish with green onions and white sesame seeds.

What is the taste of fried eggplant okra?

An exquisite combination of okra that leaves a crispy texture when heated and thickened. Rich pork is entwined, and miso and soy sauce put together the whole. There is a punchy taste with spicy doubanjiang and garlic. The combination of refreshing green onions and fragrant sesame is rich in flavor.


The deliciousness that comes after the spiciness is the best to accompany white rice! If you like spicy food, increase the amount of doubanjiang or sprinkle with chili oil to adjust.