- 2 Chinese/Japanese eggplants, about 1 lbs
- 1 lb ground chicken or turkey (beef and pork also works)
- 3 tablespoons ssamjang
- 1 tablespoon cheongjang soy sauce
- 2 teaspoons minced garlic
- 2 teaspoons infrared roasted sesame oil
- 1 tablespoon infrared roasted sesame seeds
- 1/2 teaspoon finely ground black pepper
- 1 tablespoon mirin*
- 2 scallions, cut length wise then cut into about 2" slices
- 1 red pepper such as Hungarian paprika. If using bell pepper, 1/4 of a pepper is sufficient. Cut into thin slices/strips.
Gotham Grove
RT Test Recipe
This is my take on Chinese eggplants with spicy garlic sauce, a dish I order time to time from my local delivery spot. Ssamjang was kind of perfect for this as it brings the perfect amount of spicy, salty and savory flavor. All I added in addition were some garlic and sesame oil. Eggplant stir fry, when paired with meat, normally comes with pork but I decided to make it with chicken which is my favorite choice for protein. I imagine you can easily make this with tofu and turn it vegetarian. I had it as-is but also love it topped on udon noodles or on rice.
TIME 15 minutes
INGREDIENTS
2 Chinese/Japanese eggplants, about 1 lbs", "1 lb ground chicken or turkey (beef and pork also works)", "3 tablespoons ssamjang", "1 tablespoon cheongjang soy sauce", "2 teaspoons minced garlic", "2 teaspoons infrared roasted sesame oil", "1 tablespoon infrared roasted sesame seeds", "1/2 teaspoon finely ground black pepper", "1 tablespoon mirin*", "2 scallions, cut length wise then cut into about 2in slices", "1 red pepper such as Hungarian paprika. If using bell pepper, 1/4 of a pepper is sufficient. Cut into thin slices/strips.