Mapo Eggplant

Ingredients

• 0.5 cup chicken broth 
• 2 tablespoons chili bean paste 
• 1 tablespoon chili sauce to taste
• 1 tablespoon cornstarch 
• 2 pounds eggplant cut into bit sized pieces
• 1 tablespoon fermented black beans chopped for 20 minutes and
• 2 tablespoons garlic chopped
• 2 tablespoons ginger grated
• 1 bunch green onions sliced
• 0.5 pound ground pork 
• 1 tablespoon oil 
• 1 tablespoon sichuan peppercorns toasted
• 2 tablespoons fermented bean paste 
• 1 teaspoon sesame oil 
• 2 tablespoons soya sauce 
• 1 tablespoon water 

Equipment

• frying pan

Directions

1. Heat the oil in a pan over medium heat.
2. Add the ground pork and saute until cooked, about 5-7 minutes.
3. Add the garlic, ginger, black beans, and saute until fragrant, about a minute.
4. Add the eggplant and saute for 5 minutes.
5. Mix in the chili bean paste, fermented bean paste, chili sauce, soy sauce and chicken broth, bring to a simmer, reduce the heat cover and cook until the eggplant is tender, about 15-20 minutes.
6. Mix the cornstarch into the water, mix it into the pan and cook until the sauce thickens, about a minute.
7. Remove from heat, mix in the sesame oil and Sichuan peppercorns and serve garnished with green onions.