Recipe of Mapo Eggplant

Ingredients

• 2 large eggplants, cut into bite-sized pieces
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2 green onions, chopped (white and green parts separated)
• 1/4 cup fermented black beans, rinsed and minced
• 2 tablespoons doubanjiang (spicy bean paste)
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1 cup vegetable broth
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
• Salt and pepper to taste
• Sichuan peppercorns (optional, for extra heat)
• Steamed rice, for serving

Directions

1. 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.

2. 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.

3. 3

   Toss in the eggplant pieces and stir-fry for about 5 minutes until they start to soften and turn golden.

4. 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.

5. 5

   Adjust the seasoning with salt and pepper to taste. If you like it spicier, you can add Sichuan peppercorns at this stage.

6. 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.

7. 7

   Garnish the Mapo Eggplant with the green parts of the chopped green onions.

8. 8

   Serve hot over steamed rice, and enjoy your delicious homemade Mapo Eggplant!