Deep and Tasty Sichuan Mapo Aubergine

The key to a delicious Mapo dish is to fry the pork in miso first to get a really good deep flavour.

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)
Serves 2 Cook: 15 min

Ingredients

Aubergine (medium) 1
Cornstarch as required
Minced pork 100g
Garlic 1 clove
Ginger 1 thumb
Leek 10cm
Sweet miso (Tianmenjiang) 1.5 tbsp
Chinese chilli bean sauce 1.5 tbsp
Sake 1 tbsp
Light soy sauce 1.5 tbsp
Sugar 2 tsp
Pepper a little
Chicken stock 150ml
Potato starch or cornflour in a bit of water as required
Vinegar 1 tbsp

Method

1
Peel the aubergines in stripes.
2
Chop into quarters then into bitesize pieces and dredge with cornstarch.
3
Deep fry in 160-180C hot oil for 60-90 seconds. This will make the outside crispy but the inside still soft.
4
Drain the aubergine and put aside. Put some oil in a frying pan and fry the minced pork on medium heat. When the pork is browned and the oil is clear, then add the seasonings.
5
Add the Tianmenjiang and chilli bean sauce and fry to combine. This is very important.
6
Add the sake, soy sauce,sugar and pepper and fry.
7
Add the chicken stock and bring to the boil. Add the finely chopped leek and mix well. Add the potato starch to thicken.
8
Add the fried aubergines from Step 3 and mix well. Turn off the heat and drizzle over the vinegar. Mix and serve!

Tips & Note

●A famous Chinese chef always says that a Mapo recipe is a masterclass in frying - you need to really fry the minced pork with the miso well. If you add the miso after the stock, neither the pork of the vegetables will get any flavour, so its essential to do it the right way round.

Deep and Tasty Sichuan Mapo Aubergine

The key to a delicious Mapo dish is to fry the pork in miso first to get a really good deep flavour.

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)

Serves 2

Cook: 15 min

Ingredients

Aubergine (medium) 1
Cornstarch as required
Minced pork 100g
Garlic 1 clove
Ginger 1 thumb
Leek 10cm
Sweet miso (Tianmenjiang) 1.5 tbsp
Chinese chilli bean sauce 1.5 tbsp
Sake 1 tbsp
Light soy sauce 1.5 tbsp
Sugar 2 tsp
Pepper a little
Chicken stock 150ml
Potato starch or cornflour in a bit of water as required
Vinegar 1 tbsp

Deep and Tasty Sichuan Mapo Aubergine

Recipe ID :1165 Posted on 29 SEP 2015

Serves 2

Cook 15min
views 10,397
printed 130

saved 4

The key to a delicious Mapo dish is to fry the pork in miso first to get a really good deep flavour.

Share

Ingredients

Print Ingredients Email Ingredients
1
as required
100g
1 clove
1 thumb
10cm
1.5 tbsp
1.5 tbsp
1 tbsp
1.5 tbsp
2 tsp
a little
150ml
as required
1 tbsp

Method

Cook
15min
1
Peel the aubergines in stripes.
2
Chop into quarters then into bitesize pieces and dredge with cornstarch.
3
Deep fry in 160-180C hot oil for 60-90 seconds. This will make the outside crispy but the inside still soft.
4
Drain the aubergine and put aside. Put some oil in a frying pan and fry the minced pork on medium heat. When the pork is browned and the oil is clear, then add the seasonings.
5
Add the Tianmenjiang and chilli bean sauce and fry to combine. This is very important.
6
Add the sake, soy sauce,sugar and pepper and fry.
7
Add the chicken stock and bring to the boil. Add the finely chopped leek and mix well. Add the potato starch to thicken.
8
Add the fried aubergines from Step 3 and mix well. Turn off the heat and drizzle over the vinegar. Mix and serve!

Tips & Note

●A famous Chinese chef always says that a Mapo recipe is a masterclass in frying - you need to really fry the minced pork with the miso well. If you add the miso after the stock, neither the pork of the vegetables will get any flavour, so its essential to do it the right way round.

HOME
Tobuchan
I’ve got 333 recipes!
とぶちゃん
TOBUCHAN
Step into my kitchen!
A grown up flavour using chorizo instead of pancetta.
Cooked rice, Chorizo, Onion (medium), Olive oil, Egg, Parmigiano reggiano, Black pepper, Parsley
HOME
Sweet and sour, the crepes taste really delicious with the hint of lemon.
Flour, Sugar, Eggs, Milk, Melted butter, Vanilla extract, Lemon curd (shop bought)
HOME
Pan fry the chicken thighs first, then simmer with the cheese and white wine, it's like the dish 'Pollo alla Parmigiana'.
Chicken thighs (with skin), Salt & pepper, Rosemary, Olive oil, Cherry tomatoes, Mozzarella cheese, Parmigiano reggiano, White wine, Parsley
HOME
It looks like cream cheese but it's actually yogurt - high in protein but low in calorie.
Organic yogurt, Baguette, Honey
HOME
Use Chinese chilli bean sauce and sugar for a fiery hot sauce!
Chinese chilli bean sauce (Tobanjan), Noodle stock (mentsuyu), concentrated, Water, Granulated sugar, Miso
HOME
Even if you are almost penniless, you can still enjoy good food!
Frozen okra, Japanese curry roux cubes, Chicken stock, Soy sauce
HOME

Similar Recipe

Very healthy and full of flavour.
Natto, Minced pork, Spring onions, Garlic, Chinese wheat noodles, Dried shiitake mushroom, Miso (red), Soy sauce, Sugar, Sake, Mirin, Chinese chilli bean sauce, Sesame oil, Sea salt, Pepper
Rose Wine
PRO
The original recipe uses bamboo shoots, but here I used swede.
Swede, Green pepper, Pork loin fillet, Vegetable oil, ●Chicken stock, ●Soy sauce, ●White wine, ●Mirin, ●Oyster sauce, Potato starch in a bit of water
It is rustic home cooking. So simple but...
Pork loin fillets, Potatoes, Spring onion, Rice wine, Soy sauce, Salt & pepper, Vegetable oil, Garlic, Water, Oyster sauce, Salt
Fengge
HOME
You'll get a lovely taste from the browned cabbage leaves.
Chinese leaves bunch, Sesame oil, pork belly, Spring onions, Ginger, Chinese chilli bean sauce, Soy sauce, Miso, Sugar, Sake, Water, Potato starch in 1 tbsp water
Mizue
PRO
A famous recipe originally invented by Chinese chef Mr Chen. You can easily make this healthier version at home without deep frying the pork first.
Pork loin fillets, Carrot, Onion, Spring onions, Seasonings:, Salt & pepper, Sake, Soy sauce, Potato starch, Sweet & sour sauce:, Sugar, Vinegar, Chicken stock, Potato starch in water, Salt, Tomato ketchup, Sesame oil
KitchenCIB
HOME
A perfect harmony of crunchy vegetables with the savoury miso flavour pork.
Pork loin fillets, Chinese leaves, Potato starch, Spring onion, Sesame seeds, Salt, Pepper, Sauce:, Miso, Sake, Mirin, Light soy sauce, Dashi granules
ritsuki
CHEF

All New Recipes

Asparagus. The earth is wonderful because such a delicious food grows here. But even if you want to make something with asparagus, recipes are limited. Asparagus goes great with pasta. It is surprisingly delicious.
Spaghetti, Salf, Asparagus, baby tomatoes, Pancetta(or Bacon), Garlic, Olive oil, Butter, Black Pepper
cookbuzz
PRO
Aubergine (eggplant) and miso are a match made in heaven. Cooking thick sliced of aubergine is a bit of hassle, but with a microwave, it's done in 3 minutes. All that's left is to stir fly it with the miso sauce. Translated by Chat GPT
Aubergine, Springonion, Katsuobushi flake, Veg oil, Sesame oil, Chilli oil (optional), 【Miso sauce】, Miso, Mirin, Sake(white wine), Water, Sugar, Soy sauce, Dashi (powder)
A very kid-friendly recipe that is going to bring joy to those little hearts. Made with a few simple ingredients and can be done in less than an hour. View more details here: https://www.myweekendplan.asia/easy-chocolate-cake/
Self-raising flour (sifted), Cocoa (sifted), Caster sugar, Butter (softened), Milk, Eggs (lightly beaten)
All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME