Sichuan-Style Spicy Eggplant with Shrimp and Beef

1. 1

   Remove the eggplant stem and cut the flesh into 1-inch cubes. Set aside.

2. 2

   In a medium bowl, mix the soy sauce, stock, oyster sauce, chili sauce, sugar, and black pepper until well combined; set aside. In a small bowl, stir together the water and cornstarch until smooth; set aside.

3. 3

   Coat a large, deep pan with cooking spray and place over high heat until very hot, about 3 minutes. Cook and stir 1/2 of the green onions, the ginger, and the garlic in the hot pan until lightly browned, 3 to 5 minutes. Add the beef; cook and stir until lightly browned and crumbly, about 3 minutes.

4. 4

   Stir in the eggplant, then pour the soy sauce mixture over everything. Cover the pan, reduce the heat to medium low, and simmer for 15 minutes, stirring occasionally. Add the shrimp during the last few minutes of cooking.

5. 5

   Stir in the cornstarch mixture and cook until thickened. Mix in the remaining green onions and the sesame oil. Serve over hot rice.

• Calories 1199.66 kcal High
• Protein 27.36 g Good Source
• Carbs 170.09 g Moderate
• Total Fat 39.69 g High
• Saturated Fat 3.65 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 67.59 mg High
• Sodium 1519.25 mg High
• Fiber 6.54 g Good Source
• Sugar 9.71 g Moderate
• Added Sugar 0.64 g Low Source
• Calcium 23.01 mg Low Source
• Iron 6.54 mg Good Source
• Potassium 483.67 mg Moderate
• Vitamin A 0.43 mcg_rae Low Source
• Vitamin C 0.38 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Shellfish 🦐
• Soy 🌱
• Gluten
• Sesame
• Corn 🌽
• Garlic 🧄
• Onions 🧅