eggplant mapo tofu
eggplant mapo tofu with chicken stock, cornstarch, low sodium soy sauce, granulated sugar, sesame oil, garlic, minced ginger, green onions, bean paste, sichuan peppercorns, bean sauce, silken tofu, chinese eggplant, eggplant, brown rice
chicken stock, cornstarch, low sodium soy sauce, granulated sugar, sesame oil, garlic, minced ginger, green onions, bean paste, sichuan peppercorns, bean sauce, silken tofu, chinese eggplant, eggplant, brown rice
- 0.5 cup chicken stock
 - 1.0 tablespoon cornstarch
 - 1.0 tablespoon low sodium soy sauce
 - 2.0 teaspoon granulated sugar
 - 1.0 tablespoon sesame oil
 - 3.0 garlic
 - 2.0 teaspoon minced ginger
 - 3.0 green onions
 - 3.0 tablespoon bean paste
 - 0.5 teaspoon sichuan peppercorns
 - 0.3 cup bean sauce
 - 14.0 ounce silken tofu
 - 0.5 cup chinese eggplant
 - 0.5 cup eggplant
 - brown rice

- using a small mixing bowl, whisk together the chicken stock, cornstarch, soy sauce and sugar.
 - set aside.
 - using your kitchenaid 7 ply stainless steel with copper core 10'' skillet over medium high heat, add the sesame oil, garlic, ginger and green onions and cook until fragrant, for about 4 to 5 minutes, stirring continuously.
 - add the hot bean paste, ground sichuan pepper and spicy bean sauce.
 - taste and adjust ingredients according to your taste.
 - continue sauteing for a few more minutes, or until heated through.
 - add the tofu and the eggplant and stir together gently so that the tofu and eggplant gets nicely coated with the sauce.
 - add more spicy bean sauce if needed.
 - whisk together the chicken stock mixture again and then pour it over the tofu and eggplant.
 - toss gently to coat, and let cook until the sauce thickens, for about 5 to 6 minutes.
 - you can turn up the heat a bit if needed.
 - serve with white or brown rice and garnish with diced green onions.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 0.5 cup chicken stock
- 1.0 tablespoon cornstarch
- 1.0 tablespoon low sodium soy sauce
- 2.0 teaspoon granulated sugar
- 1.0 tablespoon sesame oil
- 3.0 garlic
- 2.0 teaspoon minced ginger
- 3.0 green onions
- 3.0 tablespoon bean paste
- 0.5 teaspoon sichuan peppercorns
- 0.3 cup bean sauce
- 14.0 ounce silken tofu
- 0.5 cup chinese eggplant
- 0.5 cup eggplant
- brown rice

 ### Assistant: The ingredients you'll need are:
- 0.5 cup chicken stock
- 1.0 tablespoon cornstarch
- 1.0 tablespoon low sodium soy sauce
- 2.0 teaspoon granulated sugar
- 1.0 tablespoon sesame oil
- 3.0 garlic
- 2.0 teaspoon minced ginger
- 3.0 green onions
- 3.0 tablespoon bean paste
- 0.5 teaspoon sichuan peppercorns
- 0.3 cup bean sauce
- 14.0 ounce silken tofu
- 0.5 cup chinese eggplant
- 0.5 cup eggplant
- brown rice


You can follows these steps to make the recipe:
- using a small mixing bowl, whisk together the chicken stock, cornstarch, soy sauce and sugar.
- set aside.
- using your kitchenaid 7 ply stainless steel with copper core 10'' skillet over medium high heat, add the sesame oil, garlic, ginger and green onions and cook until fragrant, for about 4 to 5 minutes, stirring continuously.
- add the hot bean paste, ground sichuan pepper and spicy bean sauce.
- taste and adjust ingredients according to your taste.
- continue sauteing for a few more minutes, or until heated through.
- add the tofu and the eggplant and stir together gently so that the tofu and eggplant gets nicely coated with the sauce.
- add more spicy bean sauce if needed.
- whisk together the chicken stock mixture again and then pour it over the tofu and eggplant.
- toss gently to coat, and let cook until the sauce thickens, for about 5 to 6 minutes.
- you can turn up the heat a bit if needed.
- serve with white or brown rice and garnish with diced green onions.
- .

