Ma Po Eggplant and Water Chestnut Stir-Fry

Ma Po Eggplant and Water Chestnut Stir-Fry is a delicious and healthy dish that is perfect for any occasion. This dish is a combination of eggplant and water chestnuts, which are stir-fried with a spicy and flavorful sauce. The dish is easy to make and can be served as a main course or as a side dish.

Ingredients:

- 2 large eggplants, cut into bite-sized pieces
- 1 can of water chestnuts, drained and sliced
- 2 tablespoons of vegetable oil
- 2 cloves of garlic, minced
- 1 tablespoon of ginger, minced
- 1 tablespoon of Sichuan peppercorns
- 2 tablespoons of chili bean paste
- 1 tablespoon of soy sauce
- 1 tablespoon of sugar
- 1/2 cup of chicken broth
- 2 tablespoons of cornstarch
- 2 tablespoons of water
- 2 green onions, sliced

Serves: 4

Cooking Tips:

- Use a non-stick wok or pan to prevent the eggplant from sticking.
- Cut the eggplant into bite-sized pieces to ensure even cooking.
- Drain the water chestnuts well before adding them to the stir-fry.

Instructions:

1. Heat the vegetable oil in a wok or pan over medium-high heat.
2. Add the garlic, ginger, and Sichuan peppercorns and stir-fry for 30 seconds.
3. Add the chili bean paste and stir-fry for another 30 seconds.
4. Add the eggplant and water chestnuts and stir-fry for 5-7 minutes, or until the eggplant is tender.
5. In a small bowl, mix together the soy sauce, sugar, chicken broth, cornstarch, and water.
6. Pour the sauce over the stir-fry and stir until the sauce thickens.
7. Garnish with sliced green onions and serve hot.
Appearance and Taste:
Ma Po Eggplant and Water Chestnut Stir-Fry is a visually appealing dish with vibrant colors and a spicy aroma. The eggplant is tender and flavorful, while the water chestnuts add a crunchy texture to the dish. The sauce is spicy and savory, with a hint of sweetness from the sugar. This dish is perfect for those who love spicy food and want to try something new.
Type of Dish: Stir-Fry
Main Ingredients: Eggplant, Water Chestnuts, Chili Bean Paste