Ingredients and Tools
- Eggplant
- Potatoes
- Meat
- Chili peppers (green chilies, not chili powder or chili oil)
- Soy sauce
- Salt
- Garlic
Measurements
- Eggplant quantity = servings * 1 piece (each eggplant about 150g)
- Potato quantity = servings * 1 piece (each potato about 150g)
- Meat amount = servings * 180 grams
- Soy sauce amount = servings * 15 milliliters
- Salt amount = servings * 5 grams
- Chili amount = 50 grams (for seasoning, so add this amount regardless of how many people.)
- Garlic amount = 3 cloves (for seasoning, so add this amount regardless of how many people. Note these are 3 small inner cloves, not 3 whole heads) Using the above conditions, calculate the planned ingredient proportions.
Steps
- Wash the eggplant, potatoes, and chilies; peel the garlic and smash it.
- Cut the eggplant and potatoes into about 6 cubic centimeter pieces, cut the chilies into 5 gram pieces, and cut the meat into 3 centimeter strips.
- Turn on the heat, preheat the pan, and add servings * 13 milliliters of oil.
- When you can see a wisp of smoke from the oil in the pan, add the chilies.
- After stir-frying until the chili aroma comes out, immediately add the meat and stir-fry with a spatula for 30 seconds.
- Add the potatoes and stir-fry for 30 seconds.
- Add the eggplant and stir-fry for 30 seconds.
- Add the soy sauce and salt, and continue stir-frying for 5 minutes.
- Add water so the water level is 0.9 times the height of the ingredients in the pan, then cover with a lid.
- Wait until the water level in the pan is 0.1 times the height of the ingredients, then remove the lid, add the garlic, stir evenly, and turn off the heat.