Szechuan Spicy Eggplant How to prepare
Szechuan eggplant recipe 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
1. 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.
2. 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.
3. 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.
Your Szechuan eggplant recipe is ready now
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