Ma Po Eggplant with Fermented Black Bean Sauce
Ma Po Eggplant with Fermented Black Bean Sauce is a delicious and flavorful Chinese dish that is perfect for any occasion. This dish is made with tender eggplant, savory fermented black bean sauce, and a spicy kick of Sichuan peppercorns. It is a perfect combination of sweet, salty, and spicy flavors that will leave your taste buds craving for more.
To make this dish, you will need the following ingredients:
- 2 large eggplants, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 2 tablespoons fermented black beans, rinsed and mashed
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon Sichuan peppercorns, crushed
- 1 tablespoon chili bean paste
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1/2 cup chicken broth
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 green onions, thinly sliced
To start, heat the vegetable oil in a wok or large skillet over medium-high heat. Add the eggplant and stir-fry for 5-7 minutes, or until it is tender and lightly browned. Remove the eggplant from the wok and set it aside.
In the same wok, add the fermented black beans, garlic, ginger, Sichuan peppercorns, and chili bean paste. Stir-fry for 1-2 minutes, or until fragrant. Add the soy sauce, sugar, and chicken broth, and bring the mixture to a boil.
In a small bowl, mix the cornstarch and water together to make a slurry. Add the slurry to the wok and stir until the sauce thickens. Add the eggplant back to the wok and stir until it is coated in the sauce.
Garnish with sliced green onions and serve hot with steamed rice.
This Ma Po Eggplant with Fermented Black Bean Sauce dish is a perfect combination of sweet, salty, and spicy flavors. The eggplant is tender and flavorful, while the fermented black bean sauce adds a savory depth of flavor. The Sichuan peppercorns and chili bean paste give the dish a spicy kick that is sure to satisfy your taste buds.
Type of dish: Chinese vegetarian
Main ingredients: Eggplant, fermented black beans, Sichuan peppercorns
