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Mapo Eggplant with Ground Pork
Created by: Howcan Team
Ingredients
- 2 medium-sized eggplants, cut into cubes
- 1/2 pound ground pork
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 green onions, chopped
- 2 tablespoons vegetable oil
- 1 tablespoon doubanjiang (broad bean paste)
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 cup chicken broth
- 1 teaspoon cornstarch mixed with 2 teaspoons water
- 1 teaspoon Sichuan peppercorns, toasted and ground
- 1 teaspoon sesame oil
- Cooked white rice, for serving
Instructions
- In a wok or large skillet, heat the vegetable oil over medium-high heat.
- Add the ground pork and cook until browned, breaking it up with a spoon, about 5 minutes.
- Add the garlic, ginger, and green onions, and cook for 2 minutes until fragrant.
- Stir in the doubanjiang and soy sauce, and cook for another 2 minutes.
- Add the eggplant cubes and sugar, and stir to coat with the sauce.
- Pour in the chicken broth, cover, and simmer for 10 minutes until the eggplant is tender.
- Stir in the cornstarch mixture and cook for 2-3 minutes until the sauce thickens.
- Remove from heat and stir in the ground Sichuan peppercorns and sesame oil.
- Serve the Mapo Eggplant with Ground Pork over cooked white rice. Enjoy!
Mapo Eggplant, a beloved Sichuan dish, has a rich history dating back to the Qing Dynasty. This spicy and flavorful dish traditionally features tender eggplant cooked in a savory and fiery sauce made with doubanjiang (broad bean paste), Sichuan peppercorns, and minced pork. The addition of ground pork adds a delightful depth of flavor and texture to the dish, making it a popular choice for meat lovers. Renowned Sichuan chefs, such as Chen Mapo, have perfected the art of creating this iconic dish, and it has become a staple in Sichuan cuisine. Today, the best versions of Mapo Eggplant with ground pork can be found in authentic Sichuan restaurants, where skilled chefs meticulously balance the heat and umami flavors. To make this dish at home, it's crucial to source high-quality doubanjiang and Sichuan peppercorns to achieve an authentic taste. While the traditional recipe calls for ground pork, some variations use minced beef or even tofu as a delicious alternative. Whether enjoyed in a bustling Sichuan eatery or homemade with care, Mapo Eggplant with ground pork is a true culinary delight that continues to captivate food enthusiasts worldwide.
35 min
4
380 calories
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