Omnivore's Cookbook · by Maggie Zhu★ 5.0 (22)
Mapo Eggplant (麻婆茄子)
NUTRITION · PER SERVING35M COOK
CAL 12%·PRO 27%
CARBS 18G30% OF CAL
5G FIBER8G SUGAR5G OTHER
FAT 12G48% OF CAL
3G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Mapo eggplant is a quick Chinese stir-fry of tender eggplant in a savory, spicy Sichuan sauce with ground chicken. Richly flavored with peppercorn numbing heat and fermented bean paste, it's ready in about 35 minutes. A satisfying weeknight main served over rice.
mainchinesestir frychicken🍳 skilletdairy free
View the full recipe on Omnivore's Cookbook →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 lb Chinese eggplants (about 2 small) (, cut into bite-sized pieces(*Footnote 1))
- 1 tablespoon peanut oil ((or vegetable oil))
- 2 teaspoons Sichuan peppercorns
- 8 oz ground chicken ((*Footnote 2))
- 1 1/2 to 2 tablespoons doubanjiang ((*Footnote 3))
- 4 green onions (, sliced with some green part reserved for garnish)
- 2 cloves garlic (, minced)
- 1 ” ginger (, minced)
- 1 tablespoon Shaoxing wine ((or dry sherry))
- 1 cup chicken stock ((or water))
- 1 tablespoon homemade chili oil
- 2 teaspoons soy sauce
- 2 teaspoons sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
At a glance
PER SERVING · TIME 35M
CAL 12%·PRO 27%
CARBS 18G30% OF CAL
5G FIBER8G SUGAR5G OTHER
FAT 12G48% OF CAL
3G SAT10G UNSAT
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
- 15m
- Sodium
- 415mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 423mg
- Calcium
- 21mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 415MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.