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Szechuan Eggplant Stir-fry

Szechuan Eggplant Stir-fry prepared dish

This szechuan eggplant stir-fry features tender eggplant cooked in a spicy and savory sauce, complemented by garlic and ginger. It's a flavorful dish that brings the bold tastes of szechuan cuisine to your table.

This recipe is chinese style, dinner, scaled for 4 servings, with 15 min prep and 20 min cook.

Prep: 15 min · Cook: 20 min · Total: 35 min · Serves: 4

Quick cooking notes

  • Core ingredients include ginger, rice vinegar, sugar, szechuan peppercorns.
  • Follow all 8 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 4 servings.

Ingredients

  • 1 tbsp ginger (minced)
  • 1 tbsp rice vinegar
  • 1 tbsp sugar
  • 1 tbsp szechuan peppercorns (crushed)
  • 3 tbsp vegetable oil
  • 2 stalks scallions (chopped)
  • 3 tbsp soy sauce
  • 1 tbsp sesame oil
  • 4 cloves garlic (minced)
  • 2 medium eggplant (cut into bite-sized pieces)

Instructions

  1. Heat the vegetable oil in a large pan over medium heat.
  2. Add the minced garlic and ginger to the pan, and sauté for about 1 minute until fragrant.
  3. Stir in the crushed Szechuan peppercorns and cook for another 30 seconds.
  4. Add the eggplant pieces to the pan and stir-fry for about 5-7 minutes until they begin to soften.
  5. In a small bowl, mix together the soy sauce, rice vinegar, and sugar.
  6. Pour the sauce over the eggplant and continue to cook for an additional 5-7 minutes, stirring occasionally, until the eggplant is tender and the sauce has thickened.
  7. Remove the pan from heat and drizzle with sesame oil.
  8. Garnish with chopped scallions before serving.

Nutrition (per serving)

  • Calories: 180
  • Protein: 3 g
  • Fat: 10 g
  • Carbohydrates: 22 g
  • Fiber: 6 g
  • Sugar: 4 g
  • Sodium: 900 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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