Sichuan-style Mapo Eggplant
Sichuan-style Mapo Eggplant

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, sichuan-style mapo eggplant. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Sichuan-style Mapo Eggplant is one of the most popular of recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. Sichuan-style Mapo Eggplant is something which I’ve loved my whole life.

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!

To begin with this recipe, we must prepare a few ingredients. You can have sichuan-style mapo eggplant using 16 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Sichuan-style Mapo Eggplant:
  1. Take Eggplant (slim Japanese type)
  2. Get Doubanjiang
  3. Make ready thumbtip's worth each Finely chopped garlic and ginger
  4. Prepare Chicken stock granules
  5. Make ready worth Finely chopped scallions
  6. Take Katakuriko slurry
  7. Get Sesame oil
  8. Take Ra-yu
  9. Get For the meat-miso sauce
  10. Prepare Ground meat
  11. Get of each Soy sauce, Shaoxing wine
  12. Prepare Tianmianjiang
  13. Prepare Sauce
  14. Prepare Shaoxing wine
  15. Prepare Soy sauce
  16. Get 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:
  1. Finely chop the garlic and ginger.
  2. Finely chop the green onions. It's easier if you cut diagonally like in the picture.
  3. Cut the eggplant into easy-to-eat pieces (into eighths).
  4. 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.
  5. Pat the eggplant dry, then fry in oil heated to 170℃. Cook all the way through.
  6. 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.
  7. Add the chicken stock granules, then bring to a boil. Add the seasonings and stir-fried eggplant and simmer.
  8. Once flavored, add the green onions and katakuriko slurry to thicken. It's best if you add the katakuriko slurry in 2-3 parts.
  9. Once thickened, drizzle in the sesame oil. Transfer to a plate and serve!
  10. 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’s going to wrap this up for this special food sichuan-style mapo eggplant recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!