Seasonings
Rice 300 g (about 1 1/2 cups cooked), eggplant 150 g (about 1 small), ground meat 50 g (about 1/4 cup), minced red chili pepper to taste.
Seasonings
Chopped scallion, minced ginger, minced garlic, and a few Sichuan peppercorns, 1/2 tablespoon each of sugar and spicy broad bean paste, 1 tablespoon each of rice wine, soy sauce, cornstarch, and sesame oil, and 2 tablespoons of vegetable oil.
Steps
1. Place steamed rice in a large bowl. Trim and wash the eggplant, then cut into 2 cm (about 3/4 inch) rounds. Mix cornstarch with a little water to form a cornstarch slurry.
2. Place a wok over high heat, add vegetable oil and heat until hot. Add the eggplant and deep-fry for about 1 minute, then remove and drain the oil.
3. Heat vegetable oil in a wok or pan over high heat, then add minced scallions, ginger, garlic, and chili peppers, stir-frying until fragrant. Add ground pork and spicy broad bean paste, stir-frying until the aroma is released. Pour in rice wine, soy sauce, sugar, and 1 cup of water, bring to a boil, then add the deep-fried eggplant and cook for about 3 minutes. Thicken with a cornstarch slurry, then immediately pour over steamed rice.
4. Heat sesame oil in a wok over high heat, add Sichuan peppercorns and cook until fragrant, then pour the hot oil over the mapo eggplant rice and serve.