Wok
Sichuan Mapo Aubergine
Silky cubes of aubergine braised in a fiery, numbing Sichuan-style chilli bean sauce with garlic and ginger. A moreish, fully plant-based Chinese wok dish served over rice.
4.7 (3)
- Prep
- 10min
- Cook
- 15min
- Total
- 25min
- Serves
- 2
Shared by One Pan kitchen
Ingredients
For 2 servings
- 3 medium aubergines, cut into 3cm cubes
- 2 tbsp doubanjiang (chilli bean paste)
- 3 garlic cloves, minced
- 2cm piece of fresh ginger, minced
- 200ml vegetable stock
- 2 tbsp soy sauce
- 1 tsp Sichuan peppercorns, toasted and ground
- 1 tsp sugar
- 1 tbsp cornflour mixed with 2 tbsp water
- 2 tbsp vegetable oil
- 3 spring onions, sliced
- Cooked rice, to serve
Method
0 / 6
Share your take
Made it? Rate it.
Tell the next cook what to expect. What you tweaked. Whether it’s worth making again.
3 reviews
- Chris B.
Outstanding dish. Rivals anything I have had in a restaurant.
22 Mar 2026
- Alison T.
Really bold flavours. I slightly reduced the chilli paste and it was perfect.
15 Mar 2026
- Wei Z.
The Sichuan peppercorns give it that wonderful numbing tingle. Fantastic.
8 Mar 2026
More like this
