Ma Po Eggplant with Chili Oil

Ma Po Eggplant with Chili Oil is a delicious and spicy Sichuan-style dish that is perfect for those who love bold flavors. This dish is made with tender eggplant, ground pork, and a spicy chili oil sauce that will leave your taste buds tingling with delight.

To make this dish, you will need the following ingredients per serving:

- 1 small eggplant, cut into bite-sized pieces
- 1/4 lb ground pork
- 1 tbsp vegetable oil
- 1 tbsp Sichuan peppercorns
- 1 tbsp chili bean paste
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1/2 cup chicken broth
- 1 tbsp cornstarch
- 1 tbsp water
- 1 tbsp chopped scallions

To start, heat the vegetable oil in a wok or large skillet over high heat. Add the Sichuan peppercorns and stir-fry for a few seconds until fragrant. Add the ground pork and stir-fry until browned and cooked through. Add the chili bean paste, soy sauce, and Shaoxing wine and stir-fry for another minute.
Add the eggplant to the wok and stir-fry for a few minutes until it starts to soften. Add the chicken broth and bring to a boil. Reduce the heat to low and simmer for 10-15 minutes until the eggplant is tender.
In a small bowl, mix together the cornstarch and water to make a slurry. Add the slurry to the wok and stir-fry for another minute until the sauce thickens.
Garnish with chopped scallions and serve hot with steamed rice.
This Ma Po Eggplant with Chili Oil dish is a perfect combination of spicy and savory flavors. The eggplant is soft and tender, while the ground pork adds a meaty texture to the dish. The chili oil sauce is spicy and flavorful, with a hint of sweetness from the Shaoxing wine.
This dish can be classified as a spicy stir-fry and its three main ingredients are eggplant, ground pork, and chili bean paste.
Overall, this Ma Po Eggplant with Chili Oil dish is a must-try for anyone who loves bold and spicy flavors. With its tender eggplant, savory ground pork, and spicy chili oil sauce, it's sure to become a new favorite in your recipe collection.