Andrew Zimmern Cooks: Ma Po Eggplant
Ma Po Eggplant By Andrew Zimmern This is one of my favorite Chinese dishes, made easy for the home cook. It’s a spicy, savory pork sauté served over roasted egg
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Cooking tools:
- Wok
- Skillet
- Oven
- Baking sheet
- Serving platter
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Pastry brush
- Spoon
- Stove
- Refrigerator
Ingredients
- 1 pound ground pork, preferably from the shoulder
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- 1 1/2 tablespoons chile bean paste (toban djan)
- 1/4 cup soy sauce
- 6 Asian eggplants, halved lengthwise
- 1 tablespoon peanut oil, plus more for brushing
- Kosher salt
- 1/4 cup rice wine or sake
- 2/3 cup chicken stock
- 1 tablespoon toasted sesame oil
- 1 1/2 tablespoons fresh ginger, minced
- 4 garlic cloves, minced
- 3 scallions, minced, plus thinly sliced scallions for garnish
- 1 1/2 tablespoons sugar
- Cilantro and fresh red chiles, for garnish
- Steamed rice, for serving
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