Mapo Eggplant

• 5 to 6 Eggplant (slim Japanese type)
• 1/2 Carrot
• 3 to 4 Green bell peppers
• 150 grams Ground pork
• 1/2 Onion
• 1 clove Garlic
• 1 piece Ginger
• 1/2 tbsp Doubanjiang
• 1/2 tbsp Miso
• 1 tbsp Soy sauce
• 1 tsp Sugar
• 1 tbsp Oyster sauce
• 2 tsp Chicken soup stock granules
• 2 tbsp Shaoxing wine (or cooking sake)
• 300 ml Water
• 1 (as needed), to thicken the sauce Katakuriko slurry
• 1 dash Sesame oil

1. Combine the ingredients.
2. Slice the eggplants into 6 pieces lengthwise.
3. Soak in a bowl of water to remove bitterness.
4. Drain and pat dry well with paper towels.
5. Cut up the bell peppers and carrot into easy to eat pieces.
6. Finely chop the onion.
7. Finely chop the ginger and garlic.
8. Put the oil, garlic, ginger and doubanjiang in a frying pan and stir fry until fragrant.
9. If the heat is too strong it will burn, so watch as it cooks.
10. Add the ground meat, then the onion, and stir fry.
11. When the meat and onions are cooked, add the ingredients and simmer for 5 to 6 minutes.
12. Stir fry the eggplant slices.
13. Add more oil if needed.
14. Stir fry the bell peppers and carrot.
15. Take the stir fried vegetables out of the pan.
16. Add katakuriko dissolved in water to the sauce to thicken it, then add the cooked vegetables and mix.
17. Drizzle in a little sesame oil.
18. Transfer to a serving plate, and it's done.

slim japanese type, carrot, green bell peppers, ground pork, onion, clove garlic, ginger, doubanjiang, soy sauce, sugar, oyster sauce, chicken soup stock granules, wine, water, slurry, sesame oil

Taken from cookpad.com/us/recipes/170809-mapo-eggplant (may not work)