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.

Recipe Summary

prep:
25 mins
cook:
20 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

You can use 3 tablespoons dried shrimp instead of the diced shrimp, and ground pork in place of the ground beef.

Nutrition Facts

441 calories; protein 20g 40% DV; carbohydrates 61.6g 20% DV; fat 12.6g 19% DV; cholesterol 71.3mg 24% DV; sodium 1078.8mg 43% DV. Full Nutrition
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Reviews (142)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/23/2003
I made some modifications to the recipe and it turned out really good! I ommitted the shrimp and ground beef, reduced the soy sauce to three Tablespoons, reduced the green onions to only two stalks, doubled the chili sauce, and most importantly, I used three skinny Japanese eggplants instead of one large regular eggplant. It tasted just as good as I've had it at my favorite Chinese restaurant! Read More
(67)

Most helpful critical review

Rating: 3 stars
10/11/2010
wasn't to my taste Read More
(4)
182 Ratings
  • 5 star values: 84
  • 4 star values: 63
  • 3 star values: 20
  • 2 star values: 8
  • 1 star values: 7
Rating: 5 stars
08/23/2003
I made some modifications to the recipe and it turned out really good! I ommitted the shrimp and ground beef, reduced the soy sauce to three Tablespoons, reduced the green onions to only two stalks, doubled the chili sauce, and most importantly, I used three skinny Japanese eggplants instead of one large regular eggplant. It tasted just as good as I've had it at my favorite Chinese restaurant! Read More
(67)
Rating: 5 stars
02/01/2008
I also used skinny Japanese eggplants. It is more tender and better for Asian recipes. I used julianned pork cutlets instead of shrimp and grouned beef for the ultimate authentic flavor. I sauteed the pork with ginger garlic and half the scallions quickly with a little veg. oil than remove it from the pan to set aside. in the same pan I sauteed the eggplants in a little bit more oil until almost tender than combined pork eggplant sauces cornstarch last in the pan to let the flavors marry and thicken. In the end i sprinkled rest of the scallions and drizzled with seasame oil. Saute to combine and serve. It is SOOOO good! Read More
(52)
Rating: 5 stars
01/19/2004
I substituted the shrimp and beef for chicken since I was trying to duplicate my favorite dish at PF Changs it was delicious! My boyfriend who is very skeptical of eggplant thought it was great too. Read More
(38)
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Rating: 5 stars
04/04/2006
So good! It looks like a lot of ingredients but this is pretty simple to make. I've omitted the ginger and shrimp both times that I've made this and it was still great. I agree with other reviewers that ground pork is the more traditional ingredient but I've used sliced beef in this and the flavours complement very well. This is really saucy so serve it with lots of fluffy rice. Putting this over Pad Thai also gives a nice change. Vegetarians could omit the meat and use cubed crumbled or fried tofu instead. It's actually one of my favourite ways to eat tofu. Thanks Minhuey for giving me a taste of mom's home cooking! Read More
(27)
Rating: 4 stars
03/09/2003
I really enjoyed this recipe - the closest I could find to a dish I have often enjoyed in Hong Kong. However in Hong Kong it is made with ground pork NOT beef. And I found the proportions reversed - there should be a lot more eggplant than meat. After reading the other reviews I slightly reduced each of the chicken stock soy sauce and oyster sauce and the saltiness was perfect. Read More
(22)
Rating: 5 stars
09/14/2006
The sauce was amazing. The ground beef can be substituted with ground pork - tastes amazing! And it's healthier other spicy eggplant dishes require you to fry the eggplant in tons of oil. I will use this eggplant recipe from now on. Read More
(17)
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Rating: 4 stars
09/11/2003
This recipe was a bit salty so I cut back the soy sauce to 3 tablespoons. I skipped the meat and only used tofu and eggplant and it was great. The salty/sweet/spicy flavour is intense. I've made this several times and it's always a hit. Read More
(16)
Rating: 4 stars
02/23/2020
8.26.11 ... https://www.allrecipes.com/recipe/18792/szechuan-spicy-eggplant/ ... Very good! I listened to the other reviewers' comments & reduced the soy to 4t. 'Would've used 2t oyster sauce, but I was out. 'Rest of the measurements as written. I used the white half of the green onions in the first part so they got cooked & the green half at the end. Only problem, which really wasn't, was there wasn't any sauce to thicken. I used the full smount of sauce for one pound of eggplant. The chili sauce, the Chinese type - not the ketchup cousin, added just a little spice. I'd say kidfriendly spice amount. For adults, I'd add more - & will. :) OH, OH, OH, I kinda did change a few more things now that I'm rereading the recipe. Oops. I didn't have any ginger root (didn't add powdered either) & didn't add any shrimp or meat. I did add a little tofu - maybe a third of a package, about a cup & half or so. It, along with the green onions, helped with the appearance. 'Think the (sesame) oil amount should be 1t. Huh, maybe not. With the addition of meat, you may want that much. Anyway, it was good & I think you should try it. It's not the prettiest dish you'll see, but it is very good. 'Kinda cute that the eggplant seeds look like sesame seeds on the finished product. Note4Me: If you add enough sauce ingredietnts, no need to cover for cooking. Two large eggplants, one zucch, one squash, three mush, half can o water chestnuts needed an 8qt(?) stock/soup pot.9/12recip Read More
(13)
Rating: 5 stars
01/28/2009
The eggplant is just like a sponge that soaks up the sauce's flavor. A VERY tasty stir fry but I too used chicken instead of beef and shrimp. If you are going to serve this over rice I think doubling the sauce is a good idea. I made this a second time using chicken green onion red bell pepper sugar snap peas and of course the eggplant and served it over brown rice. I'm changing my rating from 4 to 5 based on my second impression... Read More
(13)
Rating: 3 stars
10/11/2010
wasn't to my taste Read More
(4)
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