Ma Po Eggplant with Sichuan Peppercorns

Ma Po Eggplant with Sichuan Peppercorns is a delicious and spicy Sichuan-style dish that is perfect for any occasion. This dish is made with tender eggplant, ground pork, and Sichuan peppercorns, which give it a unique and flavorful taste.

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
- 1/2 cup chicken broth
- 1 tsp cornstarch
- 1 green onion, chopped

To start, heat the vegetable oil in a wok or large skillet over medium-high heat. Add the Sichuan peppercorns and stir-fry for 30 seconds until fragrant. Add the ground pork and stir-fry until browned. Add the chili bean paste and soy sauce and stir-fry for another minute.
Add the eggplant and stir-fry for 2-3 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 the cornstarch with 1 tbsp of water. Add the cornstarch mixture to the wok and stir-fry for another minute until the sauce thickens.
Garnish with chopped green onions and serve hot with steamed rice.
This Ma Po Eggplant with Sichuan Peppercorns dish is a perfect combination of spicy and savory flavors. The eggplant is tender and absorbs the flavors of the pork and Sichuan peppercorns, while the sauce is thick and flavorful. This dish is perfect for those who love spicy food and want to try something new.
Type of dish: Spicy Eggplant
Main ingredients: Eggplant, Ground Pork, Sichuan Peppercorns