Easy & Simple Mapo Eggplant with Miso and Pork

• 200 grams Thinly siced pork, coarsely chopped
• 2 Eggplant (slim Japanese type)
• 1 tbsp of each Soy sauce, sugar, sake
• 1 tbsp Red miso (or awase)
• 1 tsp Doubanjiang
• 1 tbsp Gochujang (instead of the red miso and doubanjiang)
• 1 tsp Chicken stock granules
• 2 tbsp Water
• 1 tbsp Sesame oil

1. Cut up the eggplants and soak in a bowl of water.
2. Mix the ingredients together.
3. Stir fry the drained eggplant.
4. When it has browned on both sides, take it out of the pan.
5. Stir fry the pork in the same frying pan.
6. When the color of the meat changes, add the eggplant.
7. Add the combined ingredients all at once, and mix well.
8. Turn off the heat, drizzle in the sesame oil, mix and it's done.

pork, slim japanese type, soy sauce, red, doubanjiang, gochujang, chicken, water, sesame oil

Taken from cookpad.com/us/recipes/170517-easy-simple-mapo-eggplant-with-miso-and-pork (may not work)