Authentic Sichuan Mapo Eggplant with Ground Pork

Name: Authentic Sichuan Mapo Eggplant with Ground Pork
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 6 oz ground pork; 1 lb Japanese or Chinese eggplant; 5 tbsp vegetable oil; 3 tbsp fresh ginger; 3 tbsp garlic cloves, minced; 1.5 cup low-sodium chicken stock; 0.25 cup homemade chili oil; 1.5 tbsp spicy bean sauce; 1.5 tbsp fermented black beans; 0.25 cup ice-cold water; 1 tsp Shaoxing wine; 2 tsp cornstarch; 1.5 tsp sugar; 1 tsp ground Sichuan peppercorns; 0.25 tsp sesame oil; 0.125 tsp baking soda; 0.125 tsp white pepper; 1 stalk scallions

A vibrant twist on the classic Mapo Tofu, this dish features silky, tender eggplant simmered in a bold and spicy Sichuan sauce. Perfectly balanced with savory ground pork and aromatic fermented black beans, it's a soul-warming meal best served over a bowl of steamed rice.

Servings4 Portions

Prep Time20 Mins

Cook Time25 Mins

Difficulty

Intermediate

Ingredients

ground pork
6 oz
Japanese or Chinese eggplant
1 lb
vegetable oil
5 tbsp
fresh ginger
3 tbsp
garlic cloves, minced
3 tbsp
low-sodium chicken stock
1.5 cup
homemade chili oil
0.3 cup
spicy bean sauce
1.5 tbsp
fermented black beans
1.5 tbsp
ice-cold water
0.3 cup
Shaoxing wine
1 tsp
cornstarch
2 tsp
sugar
1.5 tsp
ground Sichuan peppercorns
1 tsp
sesame oil
0.3 tsp
baking soda
0.1 tsp
white pepper
0.1 tsp
scallions
1 stalk

Step-by-Step Instructions

In a medium bowl, combine the ground pork with 2 teaspoons of water, Shaoxing wine, 3/4 teaspoon of cornstarch, baking soda, and white pepper. Mix well and set aside to marinate while you prepare the other ingredients.

Just before cooking, cut the eggplants into 1-inch triangular chunks using the 'roll-cut' technique (rotate the eggplant 45 degrees after each diagonal cut). This creates more surface area for the sauce to cling to. Work quickly to prevent the eggplant from browning.

Heat a wok over medium-high heat until lightly smoking. Swirl in 3 tablespoons of vegetable oil, then arrange the eggplant in a single layer. Reduce heat to medium and cook for 7–8 minutes, stirring occasionally, until the chunks are golden, translucent, and tender. Remove the eggplant and set aside on a plate.

In the same wok over medium heat, add the remaining 2 tablespoons of oil. Sauté the minced ginger for 1 minute until fragrant, then add the garlic and fry for another minute. Increase the heat to high, add the marinated pork, and stir-fry while breaking up the meat until fully cooked.