Ma Po Eggplant in Garlic Sauce Recipe

Name: Ma Po Eggplant in Garlic Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound ground pork, preferably from the shoulder; 2 tablespoons rice vinegar; 1 tablespoon sambal oelek or other Asian chile sauce; 1 tablespoon cornstarch; 1/4 cup soy sauce; Six 8-ounce Asian eggplants, halved lengthwise; 1 tablespoon peanut oil, plus more for brushing; Kosher salt; 2/3 cup chicken stock or low-sodium broth; 1/4 cup dry sake; 1 1/2 tablespoons sugar; 1 tablespoon toasted sesame oil; 1 teaspoon chile-bean sauce, such as Lee Kum Kee Toban Djan; 3 scallions, minced, plus thinly sliced scallions, for garnish; 4 garlic cloves, minced; 1 1/2 tablespoons minced peeled fresh ginger; Steamed rice, for serving

Servings: persons

1 pound ground pork, preferably from the shoulder
2 tablespoons rice vinegar
1 tablespoon sambal oelek or other Asian chile sauce
1 tablespoon cornstarch
1/4 cup soy sauce
Six 8-ounce Asian eggplants, halved lengthwise
1 tablespoon peanut oil, plus more for brushing
Kosher salt
2/3 cup chicken stock or low-sodium broth
1/4 cup dry sake
1 1/2 tablespoons sugar
1 tablespoon toasted sesame oil
1 teaspoon chile-bean sauce, such as Lee Kum Kee Toban Djan
3 scallions, minced, plus thinly sliced scallions, for garnish
4 garlic cloves, minced
1 1/2 tablespoons minced peeled fresh ginger
Steamed rice, for serving

1
In a large bowl, mix the pork with the vinegar, sambal oelek, cornstarch and 1 tablespoon of the soy sauce.
2
Cover and refrigerate for at least 2 hours or up to 8 hours.
3
Preheat the broiler and position the rack 8 inches from the heat.
4
Brush the eggplants with peanut oil and season with salt.
5
Arrange the eggplants cut side down on a rimmed baking sheet and broil for 12 to 15 minutes, turning once, until lightly charred and tender.
6
Meanwhile, in a medium bowl, whisk the chicken stock with the sake, sugar, sesame oil, chile bean paste and remaining 3 tablespoons of soy sauce.
7
In a wok or large skillet, heat the 1 tablespoon of peanut oil until shimmering.
8
Add the minced scallions, garlic and ginger and stir-fry over high heat until fragrant, 1 minute.
9
Add the pork and stir-fry until no pink remains, 3 to 5 minutes.
10
Add the chicken stock mixture and bring to a boil.
11
Simmer over moderately high heat, stirring occasionally, until slightly thickened, about 3 minutes.
12
Arrange the eggplants cut side up on a platter and spoon the pork on top.
13
Garnish with thinly sliced scallions and serve with steamed rice.

618

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 pound ground pork, preferably from the shoulder, 2 tablespoons rice vinegar, 1 tablespoon sambal oelek or other Asian chile sauce, 1 tablespoon cornstarch, and more.

Yes, Ma Po Eggplant in Garlic Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ma Po Eggplant in Garlic Sauce

How did you like this recipe?

Frequently Asked Questions