Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, sichuan-style mapo eggplant. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Free UK Delivery on Eligible Orders Mapo Eggplant is a spin on the Szechuan classic Mapo Tofu. Silky roasted eggplant is topped with a slightly spicy and garlicky bean sauce with ground pork, mushrooms and water chestnuts for an added crunch. Mapo Tofu is one of my favorite Szechuan dishes. I thought I would use eggplant in place of tofu and the results were amazing!

Sichuan-style Mapo Eggplant is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It is easy, it’s quick, it tastes yummy. Sichuan-style Mapo Eggplant is something that I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to prepare a few components. You can cook sichuan-style mapo eggplant using 16 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Sichuan-style Mapo Eggplant:

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

It is essentially like the more well-known Sichuan dish, Mapo Tofu, but it uses eggplant instead. Although it is a traditional Chinese dish, Japan has their version. The introduction of mass-produced Chinese sauces to Japanese grocery. A tasty mapo tofu style dish with the tofu replaced with tender and creamy eggplant.

Steps 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!

The introduction of mass-produced Chinese sauces to Japanese grocery. A tasty mapo tofu style dish with the tofu replaced with tender and creamy eggplant. One of my favourite Chinese dishes has to be mapo tofu for its use of not only the chili heat and numbing Sichuan peppercorn combo but also for its use of another great Chinese ingredient, fermented black beans. Szechuan is well known for their spicy Szechuan peppers and the dishes that use them. Yú Xiāng actually means "fish fragrant" in Chinese.

So that’s going to wrap it up with this exceptional food sichuan-style mapo eggplant recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!