260215 Sezjuana Lunch

This is my Pinoy version of the Szechuan eggplant dish... a touch of sweet instead of spicy.

Ingredients (serves two to three): 

1 eggplant
1 carrot
ginger
garlic
2 tbsp oyster sauce
3 tbsp mushroom soy sauce
sweet chili sauce
chicken broth
ground beef
corn starch
water

 Chop up the veggies. I like cutting notches on the side of carrots for a flowery look.

Mince the garlic and the ginger.

 

Mix the oyster sauce, the mushroom soy sauce,
and a dollop of sweet chili sauce.

  

Saute the garlic and the ginger in a bit of hot oil. Then saute the carrots. 

   

I kept the garlic and ginger on one side and the carrots on the other. Added a few scoops of ground beef to the garlic-ginger side; eventually, took the carrots out and set them aside to preserve their sweetness and a bit of crunch.

  

Add the eggplant. Then add the sauce mix. Adjust to taste by adding the chicken broth a bit at a time. It's okay to have it slightly saltier than one might like because of the next step. Optional: For this dish, added the leftover chicken from the broth to add more flavor.

As a final touch, add the carrots and the cornstarch mixed in water.
Allow sauce to boil then take off heat.

Voila! Lunch is served.