Fragrant Mapo Eggplant (香辣麻婆茄子)
香辣麻婆茄子 (Fragrant Mapo Eggplant) is a classic Sichuan dish known for its bold and spicy flavors. This dish combines the numbing heat of Sichuan peppercorns with the rich and savory mapo sauce, creating a mouthwatering experience for your taste buds.
Ingredients
- 2 large Chinese eggplants, cut into bite-sized pieces
- 3 tbsp vegetable oil
- 3 cloves garlic, minced
- 1-inch piece of ginger, minced
- 2 green onions, finely chopped
- 1/4 cup mapo sauce
- 1 tsp Sichuan peppercorns
- 1 tbsp soy sauce
- 1/2 cup vegetable broth
- 1 tsp sugar
- 1 tsp cornstarch, dissolved in 2 tbsp water
- Salt to taste
Instructions
- Heat 2 tbsp of vegetable oil in a wok over medium heat. Add the eggplant and stir-fry until softened, then transfer to a plate.
- Heat the remaining 1 tbsp of oil in the wok. Add garlic, ginger, and green onions, and stir-fry until fragrant.
- Add the mapo sauce, Sichuan peppercorns, and soy sauce. Stir-fry for 1-2 minutes.
- Pour in the vegetable broth and sugar. Bring to a simmer.
- Add the stir-fried eggplant back into the wok and toss to coat with the sauce.
- Stir in the cornstarch mixture and cook until the sauce thickens.
- Season with salt to taste and serve hot.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 8g
- Fat
- 15g
- Carbohydrates
- 20g
Supplies
Wok Cutting board Knife Stirring spoon
Tools
Stovetop
Serving suggestions
Serving suggestions: Serve the fragrant mapo eggplant with steamed rice for a satisfying meal.
Tips & tricks
Tips: Adjust the amount of mapo sauce and Sichuan peppercorns to suit your spice preference.
Cost
$10