Chinese•quick
Mapo Eggplants
Soft eggplants with sauces
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 asian long eggplants
- 100 g minced beef or pork
- 1.5 tbsp. doubanjiang
- 1/2 tbsp. fermented black beans (, optional)
- 3 tbsp. cooking oil
- 1 tbsp. pepper powder or flakes (, optional )
- 1/4 tsp. Sichuan peppercorn
- 1 tsp. sugar
- 2 cloves garlic (, chopped)
- 1/2 inch ginger (, chopped)
- 1 scallion (, chopped)
- 1 tbsp. light soy sauce
Instructions
- 1
Cut eggplant into strips. Then soak the eggplant strips in salty water for around 15 minutes. Move out and completely drain.
- 2
Heat another 1 tablespoon of oil in wok, and fry mince pork until crisp and browned. Then transfer the pork out.
- 3
Add another 2 tablespoons of oil and add eggplants in. Fry until slightly softened.
- 4
Transfer eggplant out, then fry Doubanjiang and dou-chi if using over slow fire until the oil turns red. Then place garlic, ginger and scallion, also pepper flakes and Sichuan peppercorn if using. Fry until aroma.
- 5
Return eggplant and fried pork , add sugar, salt and light soy sauce. Give a big stir fry to make everything well mixed and serve hot!