Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, sichuan-style mapo eggplant. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Sichuan eggplant stir fry, or yú xiāng eggplant (鱼香茄子), is one of those under-appreciated real-deal Sichuan Eggplant Stir Fry (鱼香茄子). Crispy eggplant covered in a sticky sweet, sour, savory and slightly spicy sauce. I tried this one tonight and love it!
Sichuan-style Mapo Eggplant is one of the most favored of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. Sichuan-style Mapo Eggplant is something which I have loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook sichuan-style mapo eggplant using 16 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Sichuan-style Mapo Eggplant:
- Prepare 5 Eggplant (slim Japanese type)
- Make ready 2 tsp Doubanjiang
- Take 1 thumbtip's worth each Finely chopped garlic and ginger
- Get 75 ml Chicken stock granules
- Prepare 1/4 stick worth Finely chopped scallions
- Take 1 Katakuriko slurry
- Take 1 tbsp Sesame oil
- Make ready 1 Ra-yu
- Get For the meat-miso sauce
- Make ready 100 grams Ground meat
- Prepare 1 tbsp of each Soy sauce, Shaoxing wine
- Prepare 2 tsp Tianmianjiang
- Prepare Sauce
- Prepare 1 tsp Shaoxing wine
- Prepare 1 1/2 tbsp Soy sauce
- Take 1 tsp Sugar
The Japanese have our very own version of Mapo Tofu (my recipe. Eggplant cooked Sichuan-style with plenty of garlic, ginger, scallions, and lots of heat! Perfect for all you fire eaters out there. Are eggplants showing up in your local markets yet?
Instructions to make Sichuan-style Mapo Eggplant:
- Finely chop the garlic and ginger.
- Finely chop the green onions. It's easier if you cut diagonally like in the picture.
- Cut the eggplant into easy-to-eat pieces (into eighths).
- Make the meat miso. Stir-fry the ground pork until the juices are clear. Once it becomes clear, add the seasoning ingredients. The tianmianjiang will burn easily, so add it last.
- Pat the eggplant dry, then fry in oil heated to 170℃. Cook all the way through.
- Put 1 tablespoon of oil into a pot, then stir-fry while being careful not to let the doubanjiang burn. Once it becomes fragrant, add the garlic and ginger.
- Add the chicken stock granules, then bring to a boil. Add the seasonings and stir-fried eggplant and simmer.
- Once flavored, add the green onions and katakuriko slurry to thicken. It's best if you add the katakuriko slurry in 2-3 parts.
- Once thickened, drizzle in the sesame oil. Transfer to a plate and serve!
- Sprinkle with ra-yu oil and Sichuan pepper to taste! Don't forget the rice!
They are here, and guest author Garrett has tossed together a classic Chinese dish. This is one of my favorite vegetarian dishes, I really love the soft textures and the zing from the Sichuan pepper. Make it as hot or mild as you want by adjusting the chilli to suit your taste. And I thought, why not revisit Sichuan eggplant — also known as fish-fragrant eggplant — on this blog too? With an aromatic sauce made with chili bean paste Eggplant is one of those vegetables that almost begs for strong, pungent spices and sauces.
So that’s going to wrap this up for this special food sichuan-style mapo eggplant recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
