Mapo Eggplant

Ingredients

• •1 lb eggplant, cut into 1-inch cubes
• •½ lb ground pork
• •3 tbsp doubanjiang (spicy bean paste)
• •2 tbsp soy sauce
• •1 tbsp rice vinegar
• •1 tbsp sugar
• •1 tsp Sichuan peppercorns
• •3 cloves garlic, minced
• •1 tbsp ginger, minced
• •2 tbsp vegetable oil
• •½ cup chicken broth
• •1 tsp cornstarch mixed with 2 tbsp water
• •2 green onions, chopped

Directions

1. 1Heat oil in a large wok or skillet over medium-high heat. Add ground pork and cook until browned, breaking it apart as it cooks, about 5 minutes.
2. 2Stir in doubanjiang, garlic, and ginger, cooking for 1-2 minutes until fragrant.
3. 3Add eggplant cubes and stir-fry for 5 minutes until they begin to soften.
4. 4Pour in soy sauce, vinegar, sugar, and chicken broth. Bring to a simmer.
5. 5Add Sichuan peppercorns and simmer for 8-10 minutes until eggplant is tender.
6. 6Stir in the cornstarch slurry and cook for 1-2 minutes until sauce thickens.
7. 7Transfer to a serving dish and garnish with green onions. Serve over steamed rice.

💡 Salt eggplant lightly and blot it before frying for mapo eggplant; drier cubes brown instead of absorbing excess oil before the doubanjiang sauce is added.

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