Chinese-Style Beef and Eggplant

Name: Chinese-Style Beef and Eggplant
Yield: Serves 4
Ingredients: 1/4 cup, vegetable oil; 1 1/2 pounds, eggplant, cut into 1-inch pieces; 2 tablespoons, soy sauce; 12 ounces, 85 percent lean ground beef; 1 red, jalapeño chile, stemmed, halved, seeded, and sliced thin; 4 , garlic cloves, minced; 1 tablespoon, grated fresh ginger; 2 tablespoons, oyster sauce; 1 tablespoon unseasoned, rice vinegar; 4 , scallions, sliced thin on bias

21 comments

Appears in Cook's Country February/March 2017

Main Courses

Beef

Weeknight

Tossing eggplant with soy sauce after a thorough sauté seasons the vegetable without imparting any bitter flavor.

SERVES4

TIME30 minutes

WHY THIS RECIPE WORKS

Tossing eggplant with soy sauce after a thorough sauté seasons the vegetable without imparting any bitter flavor.

This is a members' feature.