Yeo Kyung-ok's Stir-Fried Eggplant Rice Bowl

• 1 eggplant
• A small amount of pork belly
• A small amount of green bell pepper
• A small amount of red bell pepper
• 2 cloves of garlic
• Ginger (1/3 the amount of garlic)
• 1 tbsp chili powder
• 1/2 tbsp Maggi chicken stock
• 1 tbsp Maggi seasoning
• 1 tbsp cooking oil
• A pinch of sugar (optional)

Recipe 🍳

Cooking tips 💡

• Briefly stir-frying the eggplant in oil first helps preserve its color and sheen. If you prefer less oil, you can blanch it in boiling water instead.
• Add the green and red bell peppers in the final stage and stir-fry quickly so they don't lose their vibrant color.
• Since it is stir-fried dry without water or starch, it is perfect for serving over rice or as a side dish for drinks.

Recommended for 🙋

• ⭐Those who want to taste a clean and rich Chinese-style eggplant dish without using starch slurry.
• ⭐Those looking for a practical recipe that can be used for both a one-bowl meal and a side dish for drinks.
• ⭐Those who want to complete a meal within 15 minutes by quickly stir-frying eggplant and pork belly.