Adjust the amount of chili sauce to your preferred spice level. For a vegetarian option, omit the ground beef and shrimp, and add extra vegetables such as bell peppers or mushrooms. To prevent the eggplant from soaking up too much oil, you can lightly salt the cubed eggplant and let it sit for 30 minutes before cooking. This will draw out some of the moisture. For an even richer flavor, use homemade chicken stock.
Szechuan Spicy Eggplant
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PREP TIME25 mins
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COOK TIME25 mins
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TOTAL TIME50 mins
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SERVING4 People
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VIEWS559
Embark on a culinary adventure with this vibrant Szechuan Spicy Eggplant, a symphony of textures and tastes. Tender eggplant meets savory ground beef and succulent shrimp, all bathed in a fiery, umami-rich sauce. Prepare for a dish that will awaken your senses and leave you craving more!
Ingridients
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Nutrition
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Carbohydrate62 g
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Cholesterol71 mg
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Fiber6 g
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Protein20 g
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Saturated Fat4 g
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Sodium1079 mg
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Sugar8 g
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Fat13 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Prepare the Eggplant: Remove the eggplant stem and cut the flesh into 1-inch cubes. Set aside. (5 minutes)
02 Step
Recipe View Prepare the Sauce: In a medium bowl, whisk together the soy sauce, chicken stock, oyster sauce, chili sauce, sugar, and black pepper until well combined. Set aside. In a small bowl, stir together water and cornstarch until smooth; set aside. (5 minutes)
03 Step
Recipe View Sauté Aromatics and Beef: Coat a large, deep pan or wok with cooking spray over high heat and heat until very hot, about 3 minutes. Add half of the green onions, ginger, and garlic to the hot pan and cook, stirring, until lightly browned, about 3-5 minutes. Add the ground beef and cook, breaking it up with a spoon, until lightly browned and crumbly, about 3 minutes.
04 Step
Recipe View Combine and Simmer: Stir in the eggplant, then pour the soy sauce mixture over all. Cover the pan, reduce heat to medium-low, and let simmer for 15 minutes, stirring occasionally. Add the diced shrimp during the last 3 minutes of cooking.
05 Step
Recipe View Thicken and Finish: Stir in the cornstarch mixture and cook until the sauce has thickened, about 1-2 minutes. Mix in the remaining green onions and sesame oil. (2 minutes)
06 Step
Recipe View Serve: Serve hot over cooked rice. (2 minutes)
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RECIPE REVIEWS
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Laurie Hauck
Jun 6, 2024This recipe is amazing! The eggplant was perfectly tender and the sauce was so flavorful.
Davin Dicki
May 1, 2024I made this for a dinner party and it was a huge hit! Everyone loved the spicy kick.
Bethel Vonrueden
Apr 16, 2024Easy to follow and delicious!
Cale Shields
Oct 3, 2023I added some extra vegetables and it was even better!
Consuelo Waelchi
Sep 4, 2023This is now one of my go-to recipes for a quick and easy weeknight meal.
Jarod Jenkins
Sep 1, 2023The flavor is authentic and reminds me of my favorite Chinese restaurant.
Anya Gutkowski
May 13, 2023I highly recommend this recipe to anyone who loves Szechuan cuisine.
Maximillia Schiller
Feb 15, 2023I doubled the recipe and it was perfect for a large family gathering.
Kyler Collier
Nov 10, 2022The shrimp adds a nice touch of sweetness to the dish.