Spicy Mala Eggplant Rice Bowl
Spicy Mala Eggplant Rice Bowl
Delicious Mala Eggplant Rice Bowl Recipe: Create a Flavorful One-Bowl Meal!
Eggplant is commonly enjoyed in various side dishes like seasoned salads or stir-fries. It pairs wonderfully with oil, making it delicious even when fried and seasoned simply! For those looking to enjoy eggplant in a unique way, we’ve created this Mala Eggplant Rice Bowl. This dish features perfectly fried eggplant with a savory, slightly crispy texture, coated in a flavorful mala sauce. Combined with savory ground pork, fresh bell peppers, onions, and soft tofu, it makes for a hearty and satisfying meal.
Main Ingredients- 1 Eggplant
- 50g Ground Pork
- 40g Onion
- 20g Green Bell Pepper
- 20g Red Bell Pepper
- 1/4 block Tofu
- 120g Cooked Rice
- Scallions, chopped (for garnish)
Cooking Instructions
Step 1
First, wash the eggplant and trim off the ends. Cut it into 3 equal sections, then slice each section into bite-sized pieces, about 1.5-2 cm thick. This ensures even cooking and better sauce absorption.
Step 2
Peel and wash the onion, then slice it thinly into strips. Wash the green and red bell peppers, remove the seeds, and slice them into thin strips similar in width to the onion. The vibrant colors will make your rice bowl look extra appealing.
Step 3
Cut the tofu into small cubes, about 1.5 cm in size. Using slightly firm tofu will help prevent it from breaking apart during cooking.
Step 4
Now, let’s fry the eggplant. Heat a generous amount of oil in a pan over medium heat. Add the prepared eggplant and fry until golden brown and slightly crispy on all sides. Once cooked, transfer the eggplant to a plate lined with paper towels to drain excess oil. This step helps to reduce greasiness and enhance the crispiness.
Step 5
In another pan, add a little oil and heat over medium heat. First, stir-fry the sliced bell peppers until fragrant. Then, add the ground pork and a pinch of black pepper. Break up the pork and stir-fry until it is fully cooked and no longer pink. Ensure the pork is evenly browned.
Step 6
Once the pork is cooked, add the fried eggplant and cubed tofu to the pan. Shake the bottle of Hao Chi Mala Sauce well to combine, then pour it evenly over the ingredients. Stir everything together and bring to a gentle simmer. As it begins to bubble, gradually add the cornstarch slurry while stirring until the sauce thickens to your desired consistency. Be careful not to add all the slurry at once; add it bit by bit until you reach the right thickness. Remove from heat once thickened.
Step 7
Finally, place the warm cooked rice into a bowl. Spoon the prepared Mala Eggplant mixture generously over the rice. Garnish with chopped scallions, if desired, for an even more appetizing presentation. Enjoy your delicious Mala Eggplant Rice Bowl!
