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Ma Po Eggplant
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Ma Po Eggplant

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Ma Po Eggplant is a classic Sichuan Chinese dish made with tender eggplant, spicy Sichuan peppercorns, garlic, and fermented soybeans. This recipe is a flavorful and spicy twist on traditional eggplant dishes. It features a savory and umami-rich sauce with a perfect balance of heat and numbing Sichuan peppercorns. The result is a dish that is both familiar and exotic, perfect for adventurous eaters and Sichuan food enthusiasts alike.

Time Cook
20
Level
Intermediate
Calories
350
Allergens
Soy, Gluten

Ingredients

2 medium-sized
Eggplant
25 Calories
2 tablespoons
Sichuan peppercorns
0 Calories
3 cloves
Garlic
15 Calories
2 tablespoons
Fermented soybeans
10 Calories
2 tablespoons
Soy sauce
10 Calories
1 tablespoon
Rice vinegar
0 Calories
2 tablespoons
Vegetable oil
190 Calories
1 teaspoon
Salt
0 Calories
1 teaspoon
Sugar
15 Calories
1 tablespoon
Cornstarch
10 Calories

Step-by-Step Instructions

1
Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the garlic and Sichuan peppercorns and stir-fry until fragrant, about 30 seconds.
2
Add the eggplant and stir-fry until it starts to soften, about 2-3 minutes. Add the fermented soybeans, soy sauce, rice vinegar, salt, and sugar. Stir-fry for another 2-3 minutes, until the eggplant is tender and the sauce has thickened.
3
In a small bowl, mix the cornstarch with a little water until smooth. Add the cornstarch mixture to the wok or skillet and stir-fry for another minute, until the sauce has thickened.

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