Silky Ma Po Eggplant in Chili Garlic Sauce
Meltingly tender eggplant pieces braised in a bold, spicy sauce of doubanjiang, garlic, and Sichuan peppercorns until they practically dissolve on your tongue. This vegetarian-friendly Sichuan classic is as comforting as it is fiery, perfect spooned over a mountain of steamed rice.
Ingredients
- 1.5 lbs Chinese eggplant (about 4), cut into 1-inch chunks on the diagonal
- 1 teaspoon salt
- 3 tablespoons vegetable oil
- 4 oz ground pork (optional, omit for vegetarian)
+ 12 more ingredients
Instructions
Toss the eggplant chunks with salt and let them sit in a colander for 10 minutes. Pat dry with paper towels to remove excess moisture.
Heat 2 tablespoons of vegetable oil in a wok over high heat. Add the eggplant pieces and stir-fry for 4-5 minutes until golden brown on several sides and starting to soften. Remove to a plate.
Add the remaining tablespoon of oil to the wok over medium heat. If using ground pork, stir-fry it for 2-3 minutes until browned and crumbly.
Push the pork to the side and add doubanjiang to the open space in the wok. Stir the paste in the oil for 1 minute until the oil turns deep red and smells intensely fragrant.
Add garlic, ginger, and fermented black beans. Stir everything together for 30 seconds.
Return the eggplant to the wok. Pour in the broth, soy sauce, and sugar. Bring to a simmer, then cover and cook for 8-10 minutes until the eggplant is completely tender and has absorbed the sauce flavors.
Uncover and stir in the ground Sichuan peppercorns. Give the cornstarch slurry a stir and drizzle it into the wok, stirring gently until the sauce thickens and turns glossy.
Remove from heat and stir in sesame oil. Top with sliced scallions and cilantro. Serve over steamed rice.
Nutrition Estimate
Per serving • Estimated by Blinner AI