Szechuan Spicy Eggplant
SUBMITTED BY: Minhuey Chen Ryan
"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."
Original recipe yield:
4 servings
PREP TIME 10 MinCOOK TIME 20 MinREADY IN 30 Min
INGREDIENTS
1 large eggplant, diced
4 tablespoons soy sauce
1/4 cup chicken stock
1 teaspoon chili sauce
1 teaspoon white sugar
1/2 teaspoon ground black pepper
2 tablespoons oyster sauce
1 tablespoon cornstarch
4 tablespoons water
2 cloves garlic, minced
4 large green onions, finely chopped
1 tablespoon chopped fresh ginger root
1/2 pound medium shrimp - peeled and deveined
1 pound lean ground beef
1 tablespoon vegetable or sesame oil
DIRECTIONS
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.
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