Szechuan Spicy Eggplant Good Recipes

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Szechuan Spicy Eggplant

"Folks who love spicy meals will approve of this awesome meat and eggplant dish! This is a recipe from my Chinese mom, whose cooking is unsurpassable. Adjust the amount of chili sauce to suit your flavor. Serve over warm rice."

Ingredients :

1 (1 half of pound) eggplant
4 tablespoons soy sauce
1/4 cup chicken stock
1 teaspoon chili sauce
1 teaspoon white sugar
half teaspoon ground black pepper
2 tablespoons oyster sauce (non-compulsory)
1 tablespoon cornstarch
four tablespoons water
2 cloves garlic, minced
four huge inexperienced onions, finely chopped
1 tablespoon chopped fresh ginger root
1/4 pound fresh shrimp - peeled, deveined, and diced
1/3 pound lean floor beef
1 tablespoon sesame oil
four cups hot cooked rice

Instructions :

Prep : 25M	Cook : 4M	Ready in : 45M

Remove the eggplant stem and cut into 1-inch cubes. In a medium bowl, combine the soy sauce, bird inventory, chili sauce, sugar, ground black pepper and oyster sauce. Stir collectively properly and set aside. In a separate small bowl, integrate the cornstarch and water, and set aside.
Coat a big, deep pan with cooking spray over high warmth and permit a few minutes for it to get very warm. Saute the garlic, 1/2 of the green onions, ginger and dried shrimp, if using (see Cook's Note) for three to 5 mins, stirring constantly, till they start to brown. Stir inside the floor red meat or beef and cook for 3 more minutes, once more stirring constantly, till browned.
Pour the eggplant into the pan and stir all together. Pour the reserved soy sauce combination over all, cowl the pan, lessen warmth to medium low and let simmer for 15 mins, stirring on occasion. If you're the usage of sparkling shrimp, upload it all through the last few mins of cooking. Stir inside the reserved cornstarch aggregate and permit warmth till thickened. Finally, stir in the rest of the green onions and the sesame oil.
Serve over hot rice.

Notes :

You can use three tablespoons dried shrimp instead of the diced shrimp, and floor beef in place of the ground red meat.

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