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.

Spicy Szechuan Mapo Eggplant (四川麻婆茄子)

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

  1. Heat the vegetable oil in a wok over high heat.
  2. Add the garlic, ginger, and green onions, and stir-fry for 1 minute.
  3. Add the spicy bean paste and Szechuan peppercorns, and stir-fry for another minute.
  4. Add the eggplant and stir-fry for 2-3 minutes.
  5. Pour in the vegetable broth, soy sauce, and sugar. Cover and simmer for 10 minutes.
  6. Stir in the cornstarch mixture and cook until the sauce thickens.
  7. 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