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Szechuan Spicy Eggplant Stir-Fry

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PREP TIME
25 min
COOKING TIME
25 min
TOTAL TIME
50 min
SERVINGS
4 servings
Dinner
Szechuan Spicy Eggplant Stir-Fry
Ingredients
  • 1 (1 1/2 pound) eggplant
  • 1/4 cup soy sauce
  • 1/4 cup chicken stock
  • 2 tablespoons oyster sauce
  • 1 teaspoon chili sauce
  • 1 teaspoon white sugar
  • 1/2 teaspoon ground black pepper
  • 1/4 cup water
  • 1 tablespoon cornstarch
  • cooking spray
  • 4 large green onions, finely chopped
  • 1 tablespoon chopped fresh ginger root
  • 2 cloves garlic, minced
  • 1/3 pound lean ground beef
  • 1/4 pound fresh shrimp - peeled, deveined, and diced
  • 1 tablespoon sesame oil
  • 4 cups hot cooked rice
Instructions
1
Remove the stem from the eggplant and cut the remaining flesh into 1-inch cubes, setting them aside for now.
2
In a separate bowl, whisk together soy sauce, stock, oyster sauce, chili sauce, sugar, and black pepper until they form a cohesive mixture; set this aside as well.
3
In another small bowl, whisk together water and cornstarch until the mixture is smooth and free of lumps; this will be used later.
4
Heat a large, deep pan with cooking spray over high heat until it reaches a scorching temperature, approximately 3 minutes later.
5
Add half of the green onions, ginger, and garlic to the hot pan and stir until they are lightly browned, taking about 3 to 5 minutes.
6
Add the beef to the pan and stir until it is lightly browned and has a crumbly texture, approximately 3 minutes later.
7
Add the eggplant to the pan and stir until it is well combined with the other ingredients, then pour in the soy sauce mixture that you prepared earlier.
8
Cover the pan and reduce the heat to a medium-low setting, letting it simmer for 15 minutes while stirring occasionally.
9
Add the shrimp towards the end of the cooking time, allowing them to cook for a few minutes before serving.
10
Stir in the cornstarch mixture that you prepared earlier, allowing it to thicken before serving.
11
Finally, mix in the remaining green onions and a drizzle of sesame oil, then serve over hot rice.