Szechuan Spicy Eggplant

Szechuan Spicy Eggplant

123
ANGWEN 0

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

45 m servings 441 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 441 kcal
  • 22%
  • Fat:
  • 12.6 g
  • 19%
  • Carbs:
  • 61.6g
  • 20%
  • Protein:
  • 20 g
  • 40%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 1079 mg
  • 43%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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 dried shrimp, if using (see Cook's Note) for 3 to 5 minutes, stirring constantly, until they begin to brown. Stir in the ground beef or pork 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. If you're using fresh shrimp, add it during the last few minutes of cooking. Stir in the reserved cornstarch mixture and let heat until thickened. Finally, stir in the rest of the green onions and the sesame oil.
  4. Serve over hot rice.

Footnotes

  • Cook's Note:
  • You can use 3 tablespoons dried shrimp instead of the diced shrimp, and ground pork in place of the ground beef.

Reviews

123
  1. 156 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 st...

Most helpful critical review

wasn't to my taste

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 st...

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 saute...

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 ...

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 revi...

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 rev...

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 wil...

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 ...

The eggplant is just like a sponge that soaks up the sauce's flavor. A VERY tasty stir fry but I too used chicken instead of beef and shrimp. If you are going to serve this over rice, I think ...

8.26.11 Very good! I listened to the other reviewers' comments & reduced the soy to 4t. 'Would've used 2t oyster sauce, but I was out. 'Rest of the measurements as written. I used the white ...