Szechuan Spicy Eggplant117 Reviews
- Prep: 10 min
- Cook: 20 min
- Ready In: 30 min
“Folks who love spicy food will approve of this fantastic meat and eggplant dish! This is a recipe from my Chinese mother, whose cooking is unsurpassable. Adjust the amount of chili sauce to suit your taste. Serve over hot rice.” - by ANGWEN
Original recipe yields 4 servings
- Remove the eggplant stem and cut into 1-inch cubes. In a medium bowl, combine the soy sauce, chicken stock, chili sauce, sugar, ground black pepper and oyster sauce. Stir together well and set aside. In a separate small bowl, combine the cornstarch and water, and set aside.
- Coat a large, deep pan with cooking spray over high heat and allow a few minutes for it to get very hot. Saute the garlic, half of the green onions, ginger and shrimp for 3 to 5 minutes, stirring constantly, until they begin to brown. Stir in the ground beef and cook for 3 more minutes, again stirring constantly, until browned.
- Pour the eggplant into the pan and stir all together. Pour the reserved soy sauce mixture over all, cover the pan, reduce heat to medium low and let simmer for 15 minutes, stirring occasionally. Stir in the reserved cornstarch mixture and let heat until thickened. Finally, stir in the rest of the green onions and the sesame oil.
Amount Per Serving (4 total)
- 457 cal
- 28.2 g
- 15.5 g
Based on a 2,000 calorie diet
Reviews (117)Rate This Recipe
"I made some modifications to the recipe and it turned out really good! I ommitted the shrimp and ground beef, reduced the soy sauce to three Tablespoons, reduced the green onions to only two stalks, ..." See moredoubled the chili sauce, and most importantly, I used three skinny Japanese eggplants instead of one large regular eggplant. It tasted just as good as I've had it at my favorite Chinese restaurant!"
"I also used skinny Japanese eggplants. It is more tender and better for Asian recipes. I used julianned pork cutlets instead of shrimp and grouned beef for the ultimate authentic flavor. I sauteed the..." See more pork with ginger, garlic and half the scallions quickly with a little veg. oil than remove it from the pan to set aside. in the same pan I sauteed the eggplants in a little bit more oil until almost tender than combined pork, eggplant, sauces,cornstarch last in the pan to let the flavors marry and thicken. In the end i sprinkled rest of the scallions and drizzled with seasame oil. Saute to combine and serve. It is SOOOO good !"
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