Mapo Eggplant that Kids Love

• 5 medium sized Eggplants
• 200 grams Minced meat
• 1 clove Garlic
• 1 small piece Ginger
• 1 tsp Doubanjiang
• 300 ml Water
• 1 tsp Chicken soup stock granules
• 1 tbsp Oyster sauce
• 1 tbsp Sugar
• 3 tbsp Soy sauce
• 1 tbsp Katakuriko
• 2 tbsp Water

1. Cut the eggplants into easy-to-cook pieces (about 6-8 pieces lengthwise).
2. Mince the garlic and ginger.
3. Combine the ingredients.
4. Heat some oil in a wok, add the garlic and ginger and cook on low heat until fragrant.
5. Once the aroma develops increase to high heat and add the minced meat and doubanjiang.
6. Cook while mixing.
7. After the minced meat has cooked, if there isn't enough oil left over, add some before you add the eggplants.
8. Cook until they're wilted.
9. Once the eggplants are wilted, add the ingredients and bring to a boil.
10. Then add the water-dissolved katakuriko to give it thickness and it's done.
11. (You can add sesame oil at the end for a final aroma flavoring).

eggplants, meat, clove garlic, ginger, doubanjiang, water, chicken soup stock granules, oyster sauce, sugar, soy sauce, katakuriko, water

Taken from cookpad.com/us/recipes/143966-mapo-eggplant-that-kids-love (may not work)