Mapo Eggplant - Pantry Stores

RECIPE
1506
Mapo Eggplant
with garlic green beans
INGREDIENTS
¾ Cup White Shortgrain Rice
1 Leek MINCED
8 Ounces Tofu CUT INTO 1/2 INCH CUBES
1 Inch Ginger MINCED
1 Eggplant CUT INTO 1/2 INCH CUBES
3 Cloves Garlic MINCED AND DIVIDED 1 CLOVE AND 2 CLOVES
3 Tablespoons Soy Sauce
5 Teaspoons Mirin
4 Teaspoons Chinese Red Chili Paste
1½ Teaspoons Tomato Paste
3 Ounces Green Beans CUT INTO 1 INCH PIECES
1 Tablespoon Sesame Oil
1 Teaspoon Corn Starch
ecipe may require salt and pepper, olive oil, &
R
water. Have these on hand; we’ll provide the rest.
MAKES
40
45
MIN
MIN
2 servings
EQUIPMENT
9X9 INCH BAKING DISH
INSTRUCTIONS
MEDIUM SKILLET
ALUMINUM FOIL
SMALL BOWL
Prior to cooking, read all instructions. Prepare ingredients as listed on the front of this card.
1
2
3
4
Cooke the Rice
Make the Mapo Sauce
Cook the Green Beans
Cook the Tofu and Eggplant
Set oven to 375°F.
Mix soy sauce, mirin, chinese red chili
paste, and tomato paste in small bowl.
Stir until thoroughly combined.
Place 1 tbsp olive oil in medium skillet
over medium-high heat. Add green
beans and sautée 1 minute.
Set aside.
Add 3 tbsp water and cover skillet with
lid. Let steam about 2 minutes.
In the same skillet, heat sesame oil over
medium heat and add ginger, leek and
the remaining clove of minced garlic.
Sautée until fragrant, about 1 minute.
Rinse rice and pour into 9x9 inch or
similarly sized baking dish.
Bring 11/4 cups water to a boil and pour
over rice. Cover dish with aluminum foil
and place in the middle of the oven.
Once green beans have softened,
remove lid and add 2 of the cloves of
minced garlic. Season with salt and
pepper to taste (about 1/2 tsp each).
Bake rice, covered with foil, for 25
minutes or until rice is tender and sticks
together.
Sautée until green beans are crisp and
garlic is browned. Remove from skillet
and set aside.
Add tofu and cook until lightly
browned. Add eggplant and sautée
until browned.
Add 3 tbsp water to skillet and cover
with lid to let steam for about 3
minutes.
QUICK TIPS
After adding the eggplant and mapo sauce to
the pan, be very gentle when stirring so as not
to break up the tofu cubes.
5
6
Finish the Mapo Eggplant
Plate the Dish
Once vegetables have cooked through,
add prepared mapo sauce from step 2
and stir to coat vegetables.
Divide rice between two plates. Serve
half the green beans and half the mapo
eggplant beside the rice on each plate.
Mix corn starch with 1/2 cup water in
small bowl. Add mixture to skillet and
stir to combine with mapo sauce.
Enjoy!
Turn heat back on to medium and stir
mapo eggplant until sauce thickens.
If you do not own a lid for your pan to steam
the mapo eggplant and green beans, use a
large piece of foil to gently cover the entire pan
and crimp the edges over the rim to create a
makeshift lid.
for recipe instructions and more, visit www.pantrystores.com