Miso Shiitake Minced Pork Eggplant bowl | Chunky Miso Shiitake Butter

watch recipe video here

Ingredients

2 Medium-sized brinjal
3 tbsp Borderlessbutter's Chunky Miso Shiitake butter
1 tbsp garlic
2 tbsp Light Soy Sauce & 2 tbsp Dark Soy Sauce
400g Minced Pork (chicken/beef can be used as a substitute)

Optional: chilli padi, cornstarch water

Steps

1. Chop up eggplants into strips and soak in salted water for 10min then pat dry and set aside.
2. Stir fry garlic in a pan with some oil until it starts to brown
3. Add in minced pork and 2 tbsp of light soy sauce and continue to stirfry
4. Once protein is half-cooked, add 1 tbsp of Borderlessbutter's Chunky Miso Shiitake butter. 
5. Next, add the eggplants and 2 tbsp of dark soy sauce then give it a good mix.
6. To make it saucy, pour 1 cup of water (This also helps to steam & soften the eggplant)
7. Optional: throw in some chili padi for some heat.
8. Then add cornstarch mixture to thicken up the sauce
9. Finish by melting in 2 tbsp of chunky miso shiitake butter.
   
   Dish is perfect served as-is, upon a bowl of warm fluffy steamed rice or stir-fries noodles