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Submitted by Meta team

Szechuan Spicy Eggplant

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Szechuan Spicy Eggplant picture
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Preparation

25min

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Cooking

20min

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Total

45min

Cuisine:

asian

Allergens:

soy

shellfish

sesame

Ingredients

servings iconAmount:
g / servings
Eggplant image
Eggplant

Vegetables and Vegetable Products

82g/1cup, cubes
Soy sauce made from soy and wheat (shoyu) image
Soy sauce made from soy and wheat (shoyu)

Legumes and Legume Products

16g/1tbsp
Chicken stock image
Chicken stock

Soups, Sauces, and Gravies

240g/1cup
Chili sauce image
Chili sauce

Soups, Sauces, and Gravies

15g/1tbsp
Sucrose image
Sucrose

Sweets

2.8g/1serving packet
Pepper image
Pepper

Spices and Herbs

2.3g/1tsp, ground
Oyster sauce image
Oyster sauce

Soups, Sauces, and Gravies

18g/1tbsp
Cornstarch image
Cornstarch

Cereal Grains and Pasta

128g/1cup
Water image
Water

Beverages

29.6g/1fl oz
Garlic image
Garlic

Vegetables and Vegetable Products

136g/1cup
Onions image
Onions

Vegetables and Vegetable Products

6g/1tbsp
Ginger root image
Ginger root

Vegetables and Vegetable Products

2g/1tsp
Shrimp image
Shrimp

Finfish and Shellfish Products

6g/1medium
Ground beef image
Ground beef

Beef Products

453g/1lb
Sesame oil image
Sesame oil

Fats and Oils

13.6g/1tablespoon
White rice image
White rice

Cereal Grains and Pasta

200g/1cup

Direction

1

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.

2

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.

3

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.

4

Serve over hot rice.

Nutritional Facts
Amount:
458.5125g

/

83%14%3%

882

Kcal
Carbs172.1g
Protein28.1g
Fat7.2g

For a serving size of 1 servings

Calories
881.7kcal
% Daily Value*
Carbs
172.1g
Protein
28.1g
Fat
7.2g
vitaminC
5.6mg
transFat
0.1g
saturatedFat
1.8g
cholesterol
59.6mg
sugar
5.9g
calcium
55.7mg
potassium
709.5mg
fiber
9.6g
iron
10.1mg
sodium
1339mg
vitaminA
568.4µg
vitaminB6
0.7mg
vitaminD
0.1µg

*Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. *

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