Ma Po Eggplant (Ma Po Qie Zi)
Serves 4
Ingredients
Method
1 lb Chinese Eggplant, Cut Into 2-inch Long Pieces
½ lb Ground Pork
2 tbsp Vegetable Oil
2 Garlic, Minced
1 tbsp Grated Fresh Ginger
2 tbsp Doubanjiang (spicy Fermented Bean Paste)
1 tbsp Soy Sauce
1 tbsp Black Bean Sauce
1 tbsp Shaoxing Wine (or Dry Sherry)
½ cu Chicken Broth
½ tsp Sugar
¼ tsp Ground Sichuan Peppercorns
2 tbsp Cornstarch
2 tbsp Water
2 Green Onions, Chopped
In a large skillet or wok, heat the vegetable oil over medium heat. Add the garlic and ginger and cook until fragrant, about 30 seconds.
Add the ground pork and cook until browned and cooked through. Stir in the doubanjiang and cook for 1-2 minutes, or until the pork is well-coated.
Add the eggplant, soy sauce, black bean sauce, Shaoxing wine, chicken broth, sugar, and ground Sichuan peppercorns. Stir well to combine. Cover the skillet and cook for 10-15 minutes, or until the eggplant is tender.
In a small bowl, mix the cornstarch and water to make a slurry. Add this slurry to the skillet, stirring constantly until the sauce thickens.
Serve hot over steamed white rice, garnished with chopped green onions.