Mapo Eggplant
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender eggplant in the spicy, numbing Sichuan flavors of mapo tofu with ground pork, fermented black beans, and chili oil. Bold, complex, and aromatic. A vegetable-forward Chinese main.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 6 ounces ground pork
- 2 teaspoons water
- 1 teaspoon Shaoxing wine
- 3/4 teaspoon cornstarch
- 1/8 teaspoon baking soda
- 1/8 teaspoon white pepper
- 1 pound Japanese or Chinese eggplant
- 5 tablespoons vegetable oil ((or any neutral oil, divided))
- 3 tablespoons fresh ginger ((finely minced; 3 tablespoons = from a 2-inch/5cm piece))
- 3 tablespoons garlic ((finely minced; from 9 to 10 cloves))
- 1/2 to 2 teaspoons ground Sichuan peppercorns
- 1 1/2 tablespoons spicy bean sauce
- 1 1/2 tablespoons fermented black beans ((rinsed and drained))
- 1 1/2 cups low-sodium chicken stock ((or water, but stock is preferred))
- 1/4 cup homemade chili oil ((standing oil only, minimal flakes))
- 1 1/2 teaspoons sugar
- 1/4 teaspoon sesame oil
- 1 teaspoon cornstarch ((mixed into a slurry with 1/4 cup/60 ml water))
- 1 scallion ((chopped))
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 25m
- Sodium
- 493mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 205mg
- Calcium
- 20mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 493MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.