Chinese Style Beef and Eggplant
| Cook Time | 15 minutes |
| Servings | people |
Ingredients
- 1/4 cup veggie oil
- 1 1/2 lbs eggplant cut into 1-inch pieces
- 2 T soy sauce
- 12 oz ground beef
- 1 red jalapeno stemmed, halved, seeded, sliced thin
- 4 garlic cloves minced
- 1 T grated fresh ginger
- 2 T oyster sauce
- 1 T rice vinegar
- 4 scallions sliced thin
Ingredients
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Instructions
- Heat 3 T. oil in 12 inch non stick skillet over medium-high heat until just smoking. Add eggplant and cook, stirring frequently until tender and browned, about 10 minutes. Stir in 1 T. soy sauce and transfer to plate.
- Heat remaining 1 T. oil in now-empty skillet over medium-high heat until shimmering. Add beef, jalapeno, garlic, and ginger and cook, breaking up meat with wooden spoon and stirring occasionally, until browned, about 4 minutes.
- Stir in oyster sauce, vinegar, and remaining 1 T. soy sauce. Return eggplant to skillet with beef and continue to cook until combined and slightly thickened, about 2 minutes. Stir in half of scallions. Serve, sprinkled with remaining scallions.
- Serve with rice.
Recipe Notes
From Cook's Country, Feb/March, 2017