Mapo Eggplant is a spin on the famous Szechuan Mapo Tofu. This adaptation is less spicy but does not lack in flavor. The delectable spicy black bean sauce features ground pork, diced mushroom, and water chestnuts for an added crunch.
Prepare the sauce by combining soy sauce, chili black bean paste, oyster sauce, brown sugar, cornstarch and water. Stir well to break up the cornstarch clumps.
Heat cooking oil in a wok over medium-high heat. When the wok starts to smoke slightly, toss in the eggplant.
Allow the eggplant to roast in the wok (approx. 8 minutes), flipping it every so often to prevent it from burning. As soon as the eggplant has softened, remove it from the wok and set it on a serving plate.
Add a splash of cooking oil to the wok, then stir-fry garlic just until aromatic.
Add ground pork, then stir-fry till fully cooked.
Add mushroom and water chestnuts. Stir to combine.
Give the sauce a good stir, then pour the sauce into the wok.
As soon as the sauce has thickened, remove it from the wok and pour it over the eggplant.
Garnish with scallions and sliced red chili. Serve immediately with steamed rice.