Recipe of Mapo Eggplant

Join me and let's see how to make Mapo Eggplant

Instructions:

Step 1
• Heat the vegetable oil in a wok or large skillet over medium heat. Add minced garlic, ginger, and the white parts of the chopped green onions. Stir-fry for about 1-2 minutes until fragrant.
Step 2
• Add the minced fermented black beans and doubanjiang (spicy bean paste) to the wok. Stir-fry for another 2 minutes until the mixture becomes aromatic.
Step 3
• Toss in the eggplant pieces and stir-fry for about 5 minutes until they start to soften and turn golden.
Step 4
• Pour in the soy sauce, sugar, and vegetable broth. Mix well and bring the mixture to a simmer. Let it cook for about 10-15 minutes until the eggplant becomes tender and the sauce thickens slightly.
Step 5
• Adjust the seasoning with salt and pepper to taste. If you like it spicier, you can add Sichuan peppercorns at this stage.
Step 6
• Stir in the cornstarch slurry to thicken the sauce further. Cook for an additional 2-3 minutes until the sauce coats the back of a spoon.
Step 7
• Garnish the Mapo Eggplant with the green parts of the chopped green onions.
Step 8
• Serve hot over steamed rice, and enjoy your delicious homemade Mapo Eggplant!