Eggplant
Szechuan Spicy Eggplant
This schezuan eggplant recipe is a fantastic meat and vegetable dish. Folks who love spicy food will approve. 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.
Ingreadient
- 1 (1 1/2 pound) eggplant
- ¼ cup soy sauce
- ¼ cup chicken stock
- 2 tablespoons oyster sauce (Optional)
- 1 teaspoon chili sauce
- 1 teaspoon white sugar
- ½ teaspoon ground black pepper
- ¼ cup water
- 1 tablespoon cornstarch
- cooking spray
- 4 large green onions, finely chopped
- 1 tablespoon chopped fresh ginger root
- 2 cloves garlic, minced
- ⅓ pound lean ground beef
- ¼ pound fresh shrimp - peeled, deveined, and diced
- 1 tablespoon sesame oil
- 4 cups hot cooked rice
Direction
- Remove eggplant stem and cut flesh into 1-inch cubes. Set aside.
- Mix together soy sauce, stock, oyster sauce, chili sauce, sugar, and black pepper in a medium bowl until well combined; set aside. Stir together water and cornstarch in a small bowl until smooth; set aside.
- Coat a large, deep pan with cooking spray over high heat and heat until very hot, about 3 minutes. Cook and stir 1/2 of the green onions, ginger, and garlic in the hot pan until lightly browned, 3 to 5 minutes. Add beef; cook and stir until lightly browned and crumbly, about 3 minutes.
- Stir in eggplant, then pour soy sauce mixture over all. Cover the pan, reduce heat to medium low, and let simmer for 15 minutes, stirring occasionally. Add shrimp during the last few minutes of cooking.
- Stir in cornstarch mixture and cook until thickened. Mix in remaining green onions and sesame oil. Serve over hot rice.
