Vegetarian

Szechuan Spicy Eggplant is for Dinner.

Szechuan Spicy Eggplant takes 30 minutes to prepare.

Szechuan Spicy Eggplant takes 30 minutes to cook.

Szechuan Spicy Eggplant makes 6 servings.

The ingredients for Szechuan Spicy Eggplant are:

1 large eggplant, diced
4 tablespoons soy sauce
1/4 cup chicken stock
1 teaspoon chili sauce
1/2 teaspoon Splenda
1/2 teaspoon ground black pepper
2 tablespoons oyster sauce
1 tablespoon cornstarch
4 tablespoons water
2 cloves garlic, minced
4 large green onions, finely chopped
1 tablespoon chopped fresh ginger root
1/2 pound medium shrimp - peeled and deveined (optional)
1 pound lean ground beef
1 tablespoon Soybean or Sesame oil

Here is how you make Szechuan Spicy Eggplant:

Remove the eggplant stem and cut into 1-inch cubes. In a medium bowl, combine the soy sauce, chicken stock, chili sauce, splenda, 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 oil. Number of Servings: 6Recipe submitted by SparkPeople user PICKEL1177.

The nutritional information for Szechuan Spicy Eggplant is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 336.7

• Total Fat: 23.3 g
• Cholesterol: 122.2 mg
• Sodium: 630.1 mg
• Total Carbs: 9.8 g
• Dietary Fiber: 2.5 g
• Protein: 22.2 g

Szechuan Spicy Eggplant is Italian cuisine.