This recipe for schezuan eggplant is a wonderful meat and veggie dish. Folks who love spicy food will approve. This dish comes from my Chinese mum, who makes the best food ever. To suit your preferences, change the amount of chili sauce. Serve with warm rice.
| Prep Time: | 25 mins |
| Cook Time: | 25 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
Ingredients
- 1 (1 1/2 pound) eggplant
- ¼ cup soy sauce
- ¼ cup chicken stock
- 2 tablespoons oyster sauce (Optional)
- 1 teaspoon chili sauce
- 1 teaspoon white sugar
- ½ teaspoon ground black pepper
- ¼ cup water
- 1 tablespoon cornstarch
- cooking spray
- 4 large green onions, finely chopped
- 1 tablespoon chopped fresh ginger root
- 2 cloves garlic, minced
- ⅓ pound lean ground beef
- ¼ pound fresh shrimp – peeled, deveined, and diced
- 1 tablespoon sesame oil
- 4 cups hot cooked rice
Instructions
- Remove eggplant stem and cut flesh into 1-inch cubes. Set aside.
- Mix together soy sauce, stock, oyster sauce, chili sauce, sugar, and black pepper in a medium bowl until well combined; set aside. Stir together water and cornstarch in a small bowl until smooth; set aside.
- Coat a large, deep pan with cooking spray over high heat and heat until very hot, about 3 minutes. Cook and stir 1/2 of the green onions, ginger, and garlic in the hot pan until lightly browned, 3 to 5 minutes. Add beef; cook and stir until lightly browned and crumbly, about 3 minutes.
- Stir in eggplant, then pour soy sauce mixture over all. Cover the pan, reduce heat to medium low, and let simmer for 15 minutes, stirring occasionally. Add shrimp during the last few minutes of cooking.
- Stir in cornstarch mixture and cook until thickened. Mix in remaining green onions and sesame oil. Serve over hot rice.
- You can use 3 tablespoons dried shrimp instead of fresh shrimp; add with the garlic and ginger in step 3.
- You can use ground pork instead of ground beef.
Nutrition Facts
| Calories | 441 kcal |
| Carbohydrate | 62 g |
| Cholesterol | 71 mg |
| Dietary Fiber | 6 g |
| Protein | 20 g |
| Saturated Fat | 4 g |
| Sodium | 1079 mg |
| Sugars | 8 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Made it with ground turkey! Superlean and good!
Szechuan Spicy Eggplant by Angwen. Reduced the soy to 4t.
Absolutely delicious! The only thing I added is red peppers for color.
I didn’t add the shrimp
Will definitely make again! Sautéed yellow onion instead of green onions, Chinese eggplant instead of regular, and used ground turkey. Didn’t have shrimp and was still great, didn’t miss it.
This was delicious. I added boneless chicken thigh meat, a mixed bag of veggies, and a diced habañero pepper. This is definitely a keeper!
I cooked it without the shrimp coz i forgot to buy some still came out delicious!
The dish was delicious but a little on the salty side for me (I rarely add salt to any of my dishes). So for the average or better salt lovers this salt level will suffice.
My fat man AND my 15 yo boy both hooped and hollered. This recipe is now a permanent fixture at my house. I prepped everything over the weekend (pre measured sauce ingredients in a jar, sliced the eggplant) so Monday night after work, all I had to do was throw everything in my wok and cook it up! took me about 15 minutes. I took the advice of others and cut the soy in half. I used ‘real’ Korean chili paste instead of chili sauce (because I had it) THIS IS A FANTASTIC RECIPE!
This was good, but not good enough to justify all the ingredients included. It’s a keeper, but not a regular rotation item, I think.
This was good, but not good enough to justify all the ingredients included. It’s a keeper, but not a regular rotation item, I think.
Excellent! Hubby can’t stop raving about it and he’s not really an eggplant fan! Will definitely make again! BTW, I made it with spicy ground pork sausage and no shrimp(didn’t have any)! Still yummy!
I followed other reviewers’ advice and cut the soy sauce down to 3 TBSP and doubled the chili sauce. It was still a bit salty for my liking and would recommend using only 2 TBSP of soy sauce. I also used half Chinese eggplant and half Thai eggplant. Delish!
Delicious! A lot of ingredients but if you set out your misen plas ahead of time, its less confusing. I used shrimp instead of beef/pork this time.
I did not find it spicy at all. I also did not make this recipe for myself since I don’t like eggplant, BUT the seasonings are awesome and I will def use this recipe w/o eggplant and shrimp. I used a Japanese eggplant and left out oyster sauce and shrimp. I made a side of jasmine rice using vegetable broth vs water and tossed some lemon peels in before rice was finished to make the rice more fragrant. The recipe and the jasmine rice are a perfect pair. I did eat this, picking out the eggplant. Very pleased with flavors.
I really enjoyed this dish. I did make a couple changes. To make it vegetarian I subbed mushrooms for the beef and omitted the shrimp. Instead of the cornstarch I added in rice stick noodles and
I didn’t care for the texture of the fried eggplant.
It wasn’t spicy, it was extremely bland.
I didn’t have oyster sauce, so I used fish sauce and also I didn’t have corn starch so I used corn meal and flour as a thickener, and it still came out great. I also added a chopped hot pepper and it added some needed heat. Great dish, I will make it again.
good
My wife whom is Chinese loves this. I have been making it for her for years and it never gets old, so delicious.