1-1/2 large eggplants, diced
1/4 cup and 2 tablespoons soy sauce
1/4 cup and 2 tablespoons chicken stock
1-1/2 teaspoons chili sauce
1-1/2 teaspoons white sugar
3/4 teaspoon black pepper
3 tablespoons oyster sauce
1 tablespoon and 1-1/2 teaspoons cornstarch
1/4 cup and 2 tablespoons water
3 cloves garlic, minced
6 large green onions, finely chopped
1 tablespoon and 1-1/2 teaspoons chopped fresh ginger root
3/4 pound medium shrimp, peeled and deveined
1-1/2 pounds lean ground beef
1 tablespoon and 1-1/2 teaspoons vegetable or sesame oil

Remove stem from eggplant and cut eggplant into 1-inch cubes. In a medium bowl, combine soy sauce, chicken stock, chili sauce, sugar, black pepper and oyster sauce. Stir together and set aside.

In a separate small bowl, combine the cornstarch and water; set aside.

Coat a large, deep pan with non-stick cooking spray over high heat and allow a few minutes for the skillet to get very hot. Sauté the garlic, half of the green onions, ginger and shrimp for three to five minutes, stirring constantly, until they begin to brown. Stir in the ground beef and cook for three more minutes, again stirring constantly, until browned.

Pour the eggplant cubes into the pan and stir all together. Pour the reserved soy sauce mixture over all and cover the pan, reducing heat to medium low. Simmer for 15 minutes, stirring every five minutes. Stir in the reserved cornstarch mixture and heat until thickened. Finally, stir in the rest of the green onions and the sesame oil.

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