Name: Ma Po Eggplant In Garlic Sauce Recipe
Total time: 45 min
Yield: 6
Cuisine: Chinese

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Learn how to make Ma Po Eggplant In Garlic Sauce.

How to make Ma Po Eggplant In Garlic Sauce Recipe

Andrew Zimmern

Crawler

Chinese

<p>Learn how to make Ma Po Eggplant In Garlic Sauce.</p>

Non Vegetarian

Ground pork,  preferably from the shoulder

Rice vinegar

Sambal oelek or other asian chile sauce

Cornstarch

Soy sauce

Six asian eggplants,  halved lengthwise

Peanut oil,  plus more for brushing

Kosher salt

Chicken stock or low sodium broth

Dry sake

Toasted Sesame Oil

Chile bean sauce,  such as lee kum kee toban djan

Scallions,  minced,  plus thinly sliced scallions,  for garnish

Garlic Cloves,  Minced

Minced peeled fresh ginger

In a large bowl, mix the pork with the vinegar, sambal oelek, cornstarch and 1 tablespoon of the soy sauce. Cover and refrigerate for at least 2 hours or up to 8 hours.

step 1

Preheat the broiler and position the rack 8 inches from the heat. Brush the eggplants with peanut oil and season with salt. Arrange the eggplants cut side down on a rimmed baking sheet and broil for 12 to 15 minutes, turning once, until lightly charred and tender.

step 2

Meanwhile, in a medium bowl, whisk the chicken stock with the sake, sugar, sesame oil, chile bean paste and remaining 3 tablespoons of soy sauce. In a wok or large skillet, heat the 1 tablespoon of peanut oil until shimmering. Add the minced scallions, garlic and ginger and stir-fry over high heat until fragrant, 1 minute. Add the pork and stir-fry until no pink remains, 3 to 5 minutes. Add the chicken stock mixture and bring to a boil. Simmer over moderately high heat, stirring occasionally, until slightly thickened, about 3 minutes.

step 3

Arrange the eggplants cut side up on a platter and spoon the pork on top. Garnish with thinly sliced scallions and serve with steamed rice.

step 4

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