Mapo Eggplant

Method11 steps · about 45 min

1. 1

   Step 1: Mix the 6 oz ground pork with its 2 tsp water, 1 tsp Shaoxing wine, ¾ tsp cornstarch, ⅛ tsp baking soda and ⅛ tsp white pepper. Cover and refrigerate while preparing the remaining ingredients.

   Uses 6 oz ground pork · 2 tsp water for pork marinade · 1 teaspoon Shaoxing wine · ¾ tsp cornstarch for pork marinade · ⅛ tsp baking soda · ⅛ tsp white pepper

2. 2

   Step 2: Before heating the wok, rinse the fermented black beans (1½ tbsp) and drain them well; mince the ginger (3 tbsp) and garlic (3 tbsp) and chop the washed scallion (1). Mix the separate 1 tsp slurry cornstarch with ¼ cup water in a small bowl. Wash and dry the eggplant, then cut it last into angled triangular chunks about 1 inch thick. Cook promptly to limit browning; discard the wash and rinse water.

   Uses 1 lb Japanese or Chinese eggplant · 3 tbsp fresh ginger, finely minced · 3 tbsp garlic, finely minced · 1½ tbsp fermented black beans · 1 tsp cornstarch for slurry · ¼ cup water for slurry · 1 scallion (chopped) · Water for washing produce and rinsing fermented black beans, as needed

   
3. 3

   Step 3: Heat a wok over medium-high heat until it begins to smoke lightly. Add 3 tbsp of the vegetable oil, then spread the prepared eggplant chunks in a single layer. Reduce to medium and cook for 7–8 minutes, checking from 7 minutes and stirring occasionally, until golden, soft and translucent. If the wok is small, cook in two batches using this same oil allowance and the same per-batch guide. Lift all the cooked eggplant onto a plate, leaving the oil in the wok.

   Check the first eggplant batch from 7 minutes · 7 minUses All the eggplant chunks prepared in step 2 · 3 tbsp vegetable oil for the eggplant

4. 4

   Step 4: Keep the wok over medium heat with the oil left after the eggplant. Add the remaining 2 tbsp vegetable oil and all the prepared minced ginger. Stir-fry for 1 minute, until fragrant.

   Fry the ginger for 1 minute · 1 minUses Oil left in the wok after lifting the eggplant in step 3 · Remaining 2 tbsp vegetable oil · All 3 tbsp minced ginger from step 2

   
5. 5

   Step 5: Add the prepared minced garlic to the ginger and fry over medium heat for another 1 minute, stirring until fragrant.

   Fry the garlic for 1 minute · 1 minUses Fried ginger and cooking oil from step 4 · All 3 tbsp minced garlic from step 2

6. 6

   Step 6: Turn the heat to high. Add all the marinated ground pork from step 1 to the fried ginger and garlic. Break it into small pieces and fry until fully cooked, with no raw patches and an internal temperature of at least 71°C (160°F).

   Uses All the fried ginger, garlic and cooking oil from step 5 · All the pork and marinade mixed in step 1

   
7. 7

   Step 7: Add the chosen ½–2 tsp ground Sichuan peppercorns and all 1½ tbsp spicy bean sauce to the cooked pork. Stir-fry for 1 minute until the mixture is evenly red and fragrant.

   Fry the peppercorns and bean sauce for 1 minute · 1 minUses All the fully cooked pork and aromatics from step 6 · ½–2 tsp ground Sichuan peppercorns · 1½ tbsp spicy bean sauce

   
8. 8

   Step 8: Add the prepared fermented black beans, 1½ cups chicken stock, ¼ cup ready chili oil, 1½ tsp sugar and ¼ tsp sesame oil. Bring to a simmer and simmer for about 1 minute.

   Simmer the sauce for about 1 minute · 1 minUses All the spiced cooked pork from step 7 · All the drained fermented black beans from step 2 · 1½ cups ready low-sodium chicken stock · ¼ cup ready homemade chili oil · 1½ tsp sugar · ¼ tsp sesame oil

   
9. 9

   Step 9: Stir the cooked eggplant back into the pork sauce. Cover and simmer for 5 minutes, until the eggplant is tender and the sauce is hot throughout.

   Simmer the eggplant covered for 5 minutes · 5 minUses All the simmered pork sauce from step 8 · All the cooked eggplant lifted onto the plate in step 3

   
10. 10

    Step 10: Stir the prepared slurry again, then stir all of it into the simmering eggplant and sauce. Simmer for about 1 minute, stirring, until the sauce thickens and coats the eggplant.

    Simmer the slurry for about 1 minute · 1 minUses All the eggplant and sauce from step 9 · All the slurry made with 1 tsp cornstarch and ¼ cup water in step 2

11. 11

    Step 11: Stir in the prepared chopped scallion just until wilted. Serve the hot Mapo Eggplant between four portions.

    Uses All the thickened Mapo Eggplant from step 10 · All the chopped scallion from step 2