Mapo eggplant

Mapo eggplant

Tags

Chinese
Eggplant

Cook

Ingredients

  • 600g Chinese eggplant
  • 1 block tofu, drained and crumbled
  • 2 tsp finely minced ginger
  • 6 garlic cloves, finely minced
  • 2 scallions, sliced
  • 1 ¼ vegetable stock
  • ½ tsp Sichuan peppercorns, crushed
  • ½ tbsp chilli powder
  • 1 tbsp doubanjiang
  • 1 tbsp light soy sauce
  • 1 tbsp Shaoxing wine
  • ½ tbsp dark soy sauce
  • ½ tbsp granulated sugar
  • 2 tsp cornstarch
  • Rice

Steps

  1. Clean and cook the rice.
  2. Add some oil to the frying pan and heat on high.
  3. Trim the ends from the eggplant, then roll-cut into 3cm pieces.
  4. Fry the eggplants for about 1 minute, until it turns slightly tender. Remove from pan.
  5. In the wok over medium sauté the tofu, until slightly crispy.
  6. Push the tofu aside and add the ginger, garlic, and scallion whites. Cook until fragrant.
  7. Lower the heat and add the peppercorns, chilli powder, doubanjiang, soy sauce, wine, dark soy sauce, sugar, and stock.
  8. Stir to mix well, increase the heat to medium-high, and bring the liquid to a boil.
  9. Reduce heat, add the eggplant, and gently toss to combine. Simmer until eggplant is tender.
  10. Season if needed then add the cornstarch slurry. Simmer until sauce is thickened.