| Cuisine: Oriental | Type: Main Course | Serves: 4 |
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Source:
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allrecipes.com |
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Attributes:
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Comments:
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This recipe is spicy. Adjust the chili sauce to taste. |
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Serving Suggestions:
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Serve over rice. |
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Ingredients:
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1 large eggplant, diced 4 tbs. soy sauce 1/4 cup chicken stock 1 tsp. chili sauce 1 tsp. sugar 1/2 tsp. ground black pepper 2 tbs. oyster sauce 1 tbs. corn starch 4 tbs. water 2 cloves garlic, minced 4 large green onions, finely chopped 1 tbs. chopped fresh ginger root 1/2 pound medium shrimp, peeled and deveined 1 pound lean ground beef 1 tbs. sesame oil |
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Instructions:
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1. Remove the eggplant stem and cut into 1" 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. Sauté 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. 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. Stir in the reserved cornstarch mixture and let heat until thickened. Finally stir in the rest of the green onions and the sesame oil. |
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Related recipes:
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None |
2005-07-29