Introducing an easy and delicious recipe for "Mabo vermicelli stir-fried with potatoes" using Mapo eggplant base.
Using mapo eggplant base, which has the aroma of Japanese pepper and the spiciness of bean sauce, this dish is made with steamy potatoes and smooth vermicelli to whet your appetite.
How to make Mapo Vermicelli Stir-Fried Potato Recipe
Ingredients (for 2 people)
- Mapo eggplant mix: 1 bag
- Potatoes: 2 (medium size)
- Vermicelli: 100g
- Water: appropriate amount
- Salad oil: appropriate amount
How to make
- Peel the potatoes, cut them into bite-sized pieces, expose them to water, and boil them.
- Rehydrate the vermicelli with hot water and cut into appropriate lengths.
- Heat salad oil in a frying pan and fry the boiled potatoes.
- When the potatoes are a little soft, add the rehydrated vermicelli.
- Add mapo eggplant mixture and stir-fry until everything is mixed well.
- Mix it with the potatoes and vermicelli and it's done.
The staff actually tried making it, and the spicy and steamy potatoes 🥔 and the smooth vermicelli noodles whet your appetite 😋
Please try it♪
Here is the mapo eggplant base I used this time.
Click here for a list of Mapo Tofu/Mabo Eggplant/Mabo Vermicelli products
