Description
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.
Ingredients
- 1 (1 1/2 pound) eggplant
- 4 tablespoons soy sauce
- ¼ cup chicken stock
- 1 teaspoon chili sauce
- 1 teaspoon white sugar
- ½ teaspoon ground black pepper
- 2 tablespoons oyster sauce (Optional)
- 1 tablespoon cornstarch
- 4 tablespoons water
- 2 cloves garlic, minced
- 4 large green onions, finely chopped
- 1 tablespoon chopped fresh ginger root
- ¼ pound fresh shrimp – peeled, deveined, and diced
- ⅓ pound lean ground beef
- 1 tablespoon sesame oil
- 4 cups hot cooked rice
Instructions
- 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.
- 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.
- 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.
- Serve over hot rice.
Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 45 mins
Servings: 4