Szechuan Spicy Eggplant
Szechuan Spicy Eggplant might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains approximately 40g of protein, 10g of fat, and a total of 313 calories. It is a good option if you're following a gluten free and dairy free diet. Head to the store and pick up ground pepper, oyster sauce, sugar, and a few other things to make it today. To use up the cornstarch you could follow this main course with the Chocolate Cornstarch Pudding as a dessert. From preparation to the plate, this recipe takes approximately 30 minutes.
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 shrimp for 3 to 5 minutes, stirring constantly, until they begin to brown. Stir in the ground beef 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. Stir in the reserved cornstarch mixture and let heat until thickened. Finally, stir in the rest of the green onions and the sesame oil.