Steps to Cook Delicious Sichuan-style Mapo Eggplant

Hey everyone, welcome to our recipe page. Today I’m gonna show you how to prepare a distinctive dish, Sichuan-style Mapo Eggplant. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be smell and look delicious.

Sichuan-style Mapo Eggplant Recipe. I'll admit, mapo eggplant is not the prettiest dish out there but it is full of flavor and uses a classic mapo sauce that envelops the tender eggplant in a savory Sichuan peppercorns are another key element in any mapo sauce. These are a bit citrusy and incredibly aromatic, and they have a numbing effect.

You can cook Sichuan-style Mapo Eggplant using 16 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Sichuan-style Mapo Eggplant

1. You need 5 of Eggplant (slim Japanese type).
2. You need 2 tsp of Doubanjiang.
3. It’s 1 of thumbtip's worth each Finely chopped garlic and ginger.
4. You need 75 ml of Chicken stock granules.
5. Prepare 1/4 stick of worth Finely chopped scallions.
6. It’s 1 of Katakuriko slurry.
7. You need 1 tbsp of Sesame oil.
8. It’s 1 of Ra-yu.
9. You need of For the meat-miso sauce.
10. It’s 100 grams of Ground meat.
11. It’s 1 tbsp of of each Soy sauce, Shaoxing wine.
12. Prepare 2 tsp of Tianmianjiang.
13. Take of Sauce.
14. It’s 1 tsp of Shaoxing wine.
15. Make ready 1 1/2 tbsp of Soy sauce.
16. It’s 1 tsp of Sugar.

Are eggplants showing up in your local markets yet?They are here, and guest author Garrett has tossed together a classic Chinese dish.Eggplant Sichuan Style recipe: Try this Eggplant Sichuan Style recipe, or contribute your own.If using Italian eggplants, peel skin.

Sichuan-style Mapo Eggplant step by step

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!.

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.

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.And one of the most popular vegetable dishes in.Spicy Sichuan eggplant is also known as fish fragrant eggplant which translated into Chinese is Yu Xiang eggplant (Chinese: 魚香茄子).Yu means fish in Chinese, Xiang means fragrant/aroma.