Ma Po Eggplant In Garlic Sauce Recipe

Cooking Directions

• STEP 1.Start by preparing the eggplant. Cut it into bite-sized pieces and soak them in salted water for about 10 minutes. This helps to remove any bitterness from the eggplant.
• STEP 2.While the eggplant is soaking, prepare the sauce. In a small bowl, mix together garlic, ginger, soy sauce, vinegar, sugar, and chili bean paste. Set aside.
• STEP 3.Heat some oil in a wok or large skillet over medium heat. Add the eggplant and stir-fry for a few minutes until it starts to soften.
• STEP 4.Add the sauce to the wok and stir well to coat the eggplant. Cook for another 5-7 minutes, or until the eggplant is tender and the sauce has thickened.
• STEP 5.Finally, sprinkle some Sichuan peppercorns over the dish for an extra kick of flavor. Serve hot with steamed rice or noodles.

Cooking Tips

• Make sure to soak the eggplant in salted water to remove any bitterness.
• Adjust the amount of chili bean paste according to your spice preference.
• For a vegetarian version, you can substitute the ground pork with tofu or mushrooms.
• If you can't find Sichuan peppercorns, you can use crushed red pepper flakes as a substitute.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish in a microwave or on the stovetop until heated through.
• Serve the Ma Po Eggplant as a main course with steamed rice or as a side dish with other Chinese dishes.
• Garnish with chopped green onions or cilantro for added freshness.