Eggplant Ground Beef Recipe Chinese at Hayley Hood blog

Eggplant Ground Beef Recipe Chinese. Combine the sauce ingredients in a small bowl and set aside. Cut eggplant into long strips, about 1/2 inch (1 cm) thick and 3 inches. Add doubanjiang and chopped pepper to continue cooking for 1. Heat another 1 tablespoon of oil in wok, and fry mince pork until crisp and browned. Mint, soy sauce, 1 chile, half of ginger, fish sauce, lime juice, 1 tsp. Add the remaining 1 tablespoon of oil and the ground meat. Cook and stir 1/2 of the green onions, ginger, and garlic in the hot pan until. Coat a large, deep pan with cooking spray over high heat and heat until very hot, about 3 minutes. Add in onion and chilies, and cook for 3 minutes. Add 1 tablespoon of oil to a wok. Garlic, sugar, and 2 tbsp. Cook the eggplant, stirring occasionally, until the edge of the eggplant is lightly charred and the texture just starts to soften, 5 minutes or so. If the skillet gets too hot and starts to smoke, turn to medium heat. Water in a medium bowl.

Chinese eggplants with ground beef for a quick weeknight meal
from ketchupwithlinda.com

Cook and stir 1/2 of the green onions, ginger, and garlic in the hot pan until. Add doubanjiang and chopped pepper to continue cooking for 1. Heat another 1 tablespoon of oil in wok, and fry mince pork until crisp and browned. Add the remaining 1 tablespoon of oil and the ground meat. Water in a medium bowl. Mint, soy sauce, 1 chile, half of ginger, fish sauce, lime juice, 1 tsp. Combine the sauce ingredients in a small bowl and set aside. Coat a large, deep pan with cooking spray over high heat and heat until very hot, about 3 minutes. Cook the eggplant, stirring occasionally, until the edge of the eggplant is lightly charred and the texture just starts to soften, 5 minutes or so. Add in onion and chilies, and cook for 3 minutes.

Chinese eggplants with ground beef for a quick weeknight meal

Eggplant Ground Beef Recipe Chinese If the skillet gets too hot and starts to smoke, turn to medium heat. Combine the sauce ingredients in a small bowl and set aside. Add doubanjiang and chopped pepper to continue cooking for 1. Heat another 1 tablespoon of oil in wok, and fry mince pork until crisp and browned. If the skillet gets too hot and starts to smoke, turn to medium heat. Water in a medium bowl. Coat a large, deep pan with cooking spray over high heat and heat until very hot, about 3 minutes. Add 1 tablespoon of oil to a wok. Add the remaining 1 tablespoon of oil and the ground meat. Garlic, sugar, and 2 tbsp. Add in onion and chilies, and cook for 3 minutes. Cook and stir 1/2 of the green onions, ginger, and garlic in the hot pan until. Cut eggplant into long strips, about 1/2 inch (1 cm) thick and 3 inches. Mint, soy sauce, 1 chile, half of ginger, fish sauce, lime juice, 1 tsp. Cook the eggplant, stirring occasionally, until the edge of the eggplant is lightly charred and the texture just starts to soften, 5 minutes or so.

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