Recipe by ANGWEN
"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."
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1 (1 1/2 pound)
ground black pepper
green onions, finely chopped
chopped fresh ginger root
fresh shrimp - peeled, deveined, and diced
lean ground beef
hot cooked rice
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, doubled 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!
wasn't to my taste
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 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 !
I substituted the shrimp and beef for chicken since I was trying to duplicate
my favorite dish at PF Changs, it was delicious! My boyfriend, who is very skeptical
of eggplant, thought it was great too.
So good! It looks like a lot of ingredients, but this is pretty simple to make. I've omitted the ginger and shrimp both times that I've made this, and it was still great. I agree with other reviewers that ground pork is the more traditional ingredient, but I've used sliced beef in this, and the flavours complement very well.
This is really saucy, so serve it with lots of fluffy rice. Putting this over Pad Thai also gives a nice change. Vegetarians could omit the meat and use cubed, crumbled, or fried tofu instead. It's actually one of my favourite ways to eat tofu. Thanks Minhuey, for giving me a taste of mom's home cooking!
I really enjoyed this recipe - the closest I could find to a dish I have often enjoyed in Hong Kong. However, in Hong Kong it is made with ground pork NOT beef. And I found the proportions reversed - there should be a lot more eggplant than meat. After reading the other reviews I slightly reduced each of the chicken stock, soy sauce and oyster sauce and the saltiness was perfect.
The sauce was amazing. The ground beef can be substituted with ground pork - tastes amazing! And it's healthier, other spicy eggplant dishes require you to fry the eggplant in tons of oil. I will use this eggplant recipe from now on.
This recipe was a bit salty, so I cut back the soy sauce to 3 tablespoons. I skipped the meat and only used tofu and eggplant and it was great. The salty/sweet/spicy flavour is intense. I've made this several times and it's always a hit.
* Percent Daily Values are based on a 2,000 calorie diet.
Szechuan Spicy Eggplant
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 113
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