Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, sichuan-style mapo eggplant. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Sichuan eggplant stir fry, or yú xiāng eggplant (鱼香茄子), is one of those under-appreciated real-deal Sichuan Eggplant Stir Fry (鱼香茄子). Crispy eggplant covered in a sticky sweet, sour, savory and slightly spicy sauce. I tried this one tonight and love it!
Sichuan-style Mapo Eggplant is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Sichuan-style Mapo Eggplant is something that I have loved my whole life.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook sichuan-style mapo eggplant using 16 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Sichuan-style Mapo Eggplant:
- Make ready Eggplant (slim Japanese type)
- Get Doubanjiang
- Prepare thumbtip's worth each Finely chopped garlic and ginger
- Get Chicken stock granules
- Prepare worth Finely chopped scallions
- Make ready Katakuriko slurry
- Make ready Sesame oil
- Take Ra-yu
- Make ready For the meat-miso sauce
- Get Ground meat
- Take of each Soy sauce, Shaoxing wine
- Take Tianmianjiang
- Take Sauce
- Make ready Shaoxing wine
- Make ready Soy sauce
- Make ready Sugar
The Japanese have our very own version of Mapo Tofu (my recipe. Eggplant cooked Sichuan-style with plenty of garlic, ginger, scallions, and lots of heat! Perfect for all you fire eaters out there. Are eggplants showing up in your local markets yet?
Instructions to make Sichuan-style Mapo Eggplant:
- Finely chop the garlic and ginger.
- Finely chop the green onions. It's easier if you cut diagonally like in the picture.
- Cut the eggplant into easy-to-eat pieces (into eighths).
- Make the meat miso. Stir-fry the ground pork until the juices are clear. Once it becomes clear, add the seasoning ingredients. The tianmianjiang will burn easily, so add it last.
- Pat the eggplant dry, then fry in oil heated to 170℃. Cook all the way through.
- Put 1 tablespoon of oil into a pot, then stir-fry while being careful not to let the doubanjiang burn. Once it becomes fragrant, add the garlic and ginger.
- Add the chicken stock granules, then bring to a boil. Add the seasonings and stir-fried eggplant and simmer.
- Once flavored, add the green onions and katakuriko slurry to thicken. It's best if you add the katakuriko slurry in 2-3 parts.
- Once thickened, drizzle in the sesame oil. Transfer to a plate and serve!
- Sprinkle with ra-yu oil and Sichuan pepper to taste! Don't forget the rice!
They are here, and guest author Garrett has tossed together a classic Chinese dish. This is one of my favorite vegetarian dishes, I really love the soft textures and the zing from the Sichuan pepper. Make it as hot or mild as you want by adjusting the chilli to suit your taste. And I thought, why not revisit Sichuan eggplant — also known as fish-fragrant eggplant — on this blog too? With an aromatic sauce made with chili bean paste Eggplant is one of those vegetables that almost begs for strong, pungent spices and sauces.
So that is going to wrap this up with this exceptional food sichuan-style mapo eggplant recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
