Terumi Morita
May 24, 2026·Recipes

Mapo Nasu

Savor the rich flavors of Mapo Nasu, a Sichuan-style dish featuring tender eggplant and ground pork in a spicy doubanjiang sauce.

Contents（2項）▾
  1. 01Ingredients & steps
  2. 02Why this works
A glossy dark-red bowl filled with tender eggplant chunks coated in mahogany doubanjiang sauce and ground pork, garnished with green onion.
RecipeChinese
Prep20m
Cook15m
Serves4 人分
LevelMedium

Ingredients

  • 500 g eggplant, cut into 2cm chunks
  • 200 g ground pork
  • 3 tbsp doubanjiang (spicy fermented broad bean paste)
  • 3 cloves garlic, minced
  • 1 inch ginger, minced
  • 1 tsp Sichuan peppercorns, toasted and ground
  • 3 tbsp vegetable oil
  • 2 tbsp sesame oil
  • 2 green onions, finely sliced for garnish
  • Salt to taste

Steps

  1. In a large pan, heat 3 tablespoons of vegetable oil over medium heat. Add the eggplant chunks and fry for about 8-10 minutes until they are tender and slightly golden. This step helps to reduce the eggplant's natural bitterness and enhances its texture.

  2. Remove the eggplant from the pan and set aside. In the same pan, add the ground pork and cook over medium heat for about 5 minutes until browned and cooked through.

  3. Add the minced garlic, ginger, and ground Sichuan peppercorns to the pork. Stir-fry for 1-2 minutes until fragrant, releasing their essential oils.

  4. Stir in the doubanjiang and cook for another 1-2 minutes, allowing the flavors to meld together. The doubanjiang is crucial as it provides the dish's signature spicy and umami profile.

  5. Return the pre-fried eggplant to the pan and mix well to coat in the sauce. Cook for an additional 2-3 minutes to heat through.

  6. Finish with 2 tablespoons of sesame oil for depth of flavor and adjust seasoning with salt to taste. Serve hot, garnished with finely sliced green onions.

Why this works

The technique of pre-frying the eggplant ensures that it becomes tender and absorbs the rich flavors of the doubanjiang sauce effectively. This method prevents the eggplant from becoming mushy when mixed with the meat and sauce, maintaining a pleasant texture. By toasting the Sichuan peppercorns, you unlock their aromatic qualities, enhancing the dish's flavor profile. If the sauce feels too thick, add a splash of water to loosen it up; if it's too spicy, balance the heat with a bit of sugar or additional sesame oil. The key to a successful Mapo Nasu lies in the balance of flavors and textures, making it an excellent weeknight main dish that showcases the versatility of eggplant over tofu.