EGGPLANT RICE BOWL
*Under 30 min
*your choice of rice: white rice, brown rice, purple rice, quinoa, lentils…
*your choice of meat: beef, pork, chicken, or tofu (VEGAN)
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INGREDIENTS:
1 - 2 eggplant (cut into 1/3 and sliced into wedges)
2 servings of lean ground beef (or any minced meat of your choice)
1 teaspoon minced ginger
2 cloves minced garlic
1 teaspoon minced red chilli
1 tablespoon chopped scallion/green onion
2 tablespoon soy sauce
1 teaspoon rice wine
1 tablespoon oyster sauce (optional)
1 teaspoon Chinese Five Spice
1 teaspoon of ground Szechuan Pepper powder (highly recommended!!)
Salt
Natural oil (Avocado oil)
METHOD:
Pre-step:
In a bowl, mix in the ground beef with a teaspoon of rice wine, minced ginger and a teaspoon of ground Szechuan Pepper powder.
Cook eggplant wedges on a pan until brown and soften (dry fry, no need for oil). About 2-3 minutes.
Heat up some cooking oil in a large pan. When smocking, stir in the garlic, scallion, and red chili. When golden, add in the prepared ground beef.
Stir until the beef turned brown. Add in the cooked eggplant. Stir for another 1 to 2 minutes. Add in the soy sauce, Chinese five spice powder, oyster sauce(optional), and salt. Cook for another 1-2 minutes.
Top over a bowl of hot rice. Garnish with some fresh scallions. Add a fried egg on top.
YUM!!!!!
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