Spicy Szechuan Mapo Eggplant (四川麻婆茄子)
四川麻婆茄子 (Spicy Szechuan Mapo Eggplant) is a classic dish from Hunan Cuisine that combines the bold flavors of Szechuan peppercorns and spicy bean paste with the tender texture of eggplant.
Ingredients
- 2 large eggplants, cut into cubes
- 3 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 green onions, chopped
- 2 tbsp spicy bean paste
- 1 tsp Szechuan peppercorns
- 1 cup vegetable broth
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tsp cornstarch, dissolved in 2 tbsp water
Instructions
- Heat the vegetable oil in a wok over high heat.
- Add the garlic, ginger, and green onions, and stir-fry for 1 minute.
- Add the spicy bean paste and Szechuan peppercorns, and stir-fry for another minute.
- Add the eggplant and stir-fry for 2-3 minutes.
- Pour in the vegetable broth, soy sauce, and sugar. Cover and simmer for 10 minutes.
- Stir in the cornstarch mixture and cook until the sauce thickens.
- Serve hot with steamed rice.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 200 per serving
- Protein
- 8g
- Fat
- 12g
- Carbohydrates
- 18g
Supplies
Wok Cutting board Knife Measuring spoons Measuring cup
Tools
Stovetop
Serving suggestions
Serving suggestions: Serve with steamed rice and a side of stir-fried vegetables.
Tips & tricks
Tips: Adjust the amount of spicy bean paste and Szechuan peppercorns to suit your spice preference.
Cost
$10