Description
How to make spicy, fragrant and delicious Japanese style Mabo Nasu (Spicy Mapo Eggplant Stir Fry) Eggplants and soy meat stir fried in a tasty Chinese inspired sauce made of garlic, ginger and chili bean paste.
Suitable for vegans/vegetarians. Serves 2
Ingredients
- 2 Japanese eggplants (200g) See note
- Bowl of cold water (for soaking)
- 1 pinch salt
- 2 cloves garlic
- 1 tbsp fresh ginger
- 1 tbsp spring onion (white part)
- 2 tbsp sesame oil
- 1 tbsp tobanjan
- 1/2 tsp sugar
- 1 pinch black pepper
- 70g soy meat (mince style)
- 2 tbsp crushed nuts cashew or peanuts (optional)
- 1 tbsp sake
- 1 1/2 tbsp soy sauce
- 300ml vegetable stock
- 2 tbsp water + 1 tsp corn starch
- 2 bowls of cooked rice
- Spring onion (green part - optional garnish)
- Chili threads (optional garnish)
Instructions
- First, wash your egg plants and cut off the stems. Cut them down the middle, lengthways and then cut into rough chunks.
- Place the eggplant pieces into a bowl of cold water and add a pinch of salt. Leave to soak for 5 minutes, then drain the water and dry the eggplant with a paper towel.
- Finely dice the garlic cloves, ginger and spring onion.
- Crush the cashew nuts. (I used a mortar and pestle but you can cut them with a sharp knife.)
- Heat a pan on medium and add 1 tbsp of sesame oil.
- Once hot, add the garlic cloves, ginger and spring onion. Fry until fragrant.
- Next, add 1 tbsp tobanjan, 1/2 tsp sugar and a pinch of black pepper to the pan and mix.
- Now add the soy meat and crushed nuts, stir fry for a few minutes.
- Add 1 tbsp sake, 1 1/2 tbsp soy sauce to the pan and mix.
- Add the eggplant to the pan and drizzle 1 tbsp of sesame oil over the top. Stir fry until the eggplant pieces are lightly coated with the flavours from the pan and changed colour slightly.
- Next, add 300ml of vegetable stock and bring to a boil.
- In a small bowl, mix 2 tbsp of water and 1 tsp of cornstarch together. Pour the mixture into the pan and mix well.
- Continue to mix on the heat until the liquid thickens and reaches the desired consistency.
- Sprinkle with spring onion (green part) and chili threads (optional). Serve with rice.
- Enjoy!
Notes
Japanese eggplants are quite small, you can use American, Italian or Chinese eggplants instead, just be aware of the size difference. (You might only need 1 -1.5)
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Vegan
- Method: Frying / Boiling
- Cuisine: Japanese / Chinese
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