Szechuan Spicy Eggplant Recipe -
Szechuan Spicy Eggplant Recipe
  • READY IN 45 mins

Szechuan Spicy Eggplant

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    25 mins
  • COOK

    20 mins

    45 mins


  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.
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  • 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 More Reviews

Most Helpful Positive Review
Aug 23, 2003

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!

Most Helpful Critical Review
Oct 11, 2010

wasn't to my taste

Feb 01, 2008

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 !

Jan 19, 2004

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.

Apr 03, 2006

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!

Mar 09, 2003

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.

Sep 13, 2006

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.

Sep 11, 2003

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.


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

* Percent Daily Values are based on a 2,000 calorie diet.

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