Ma Po Eggplant with Shrimp

Ma Po Eggplant with Shrimp is a delicious and flavorful Chinese dish that combines the rich flavors of eggplant and shrimp with the spicy kick of Sichuan peppercorns. This dish is perfect for those who love bold and spicy flavors.

To make Ma Po Eggplant with Shrimp, you will need the following ingredients:

- 1 large eggplant, cut into bite-sized pieces
- 1/2 pound shrimp, peeled and deveined
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons Sichuan peppercorns
- 2 tablespoons 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 high heat. Add the garlic, ginger, and Sichuan peppercorns and stir-fry for about 30 seconds, until fragrant. Add the chili bean paste and stir-fry for another 30 seconds.
Add the eggplant to the wok and stir-fry for about 5 minutes, until it starts to soften. Add the shrimp and stir-fry for another 2-3 minutes, until the shrimp are pink and cooked through.
In a small bowl, whisk together the soy sauce, sugar, chicken broth, cornstarch, and water. Pour this mixture into the wok and stir-fry for another 2-3 minutes, until the sauce has thickened and the eggplant and shrimp are coated.
Garnish with sliced green onions and serve hot with steamed rice.
This Ma Po Eggplant with Shrimp dish is a perfect combination of spicy and savory flavors. The eggplant and shrimp are tender and juicy, while the Sichuan peppercorns and chili bean paste add a spicy kick that will leave your taste buds tingling. This dish is perfect for a quick and easy weeknight dinner or a special occasion.
Type of dish: Chinese seafood
Main ingredients: Eggplant, shrimp, Sichuan peppercorns