Szechuan Eggplant (Eggplant in Spicy Szechuan Sauce)
A bold and flavorful Chinese dish, Szechuan Eggplant features tender eggplant stir-fried in a spicy, aromatic sauce.
Ingredients
- 2 medium eggplants sliced into strips
- 2 tbsp vegetable oil
- 2 garlic cloves minced
- 1 tsp ginger grated
- 2-3 dried chili peppers adjust to taste
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp chili bean paste doubanjiang
- 1 tsp sugar
- 1/4 cup water or vegetable stock
- 1 tsp cornstarch mixed with 2 tbsp water
- 2 green onions sliced, for garnish
Instructions
- Heat vegetable oil in a large skillet or wok over medium heat. Stir-fry the eggplant strips until they soften and start to brown, about 5 minutes. Remove and set aside.
- In the same skillet, add garlic, ginger, and chili peppers. Stir-fry until fragrant, about 1 minute.
- Mix soy sauce, rice vinegar, chili bean paste, sugar, and water or stock in a bowl. Pour into the skillet and bring to a simmer.
- Return the eggplant to the skillet and toss to coat in the sauce. Stir in the cornstarch mixture and cook until the sauce thickens, about 2 minutes.
- Garnish with sliced green onions and serve hot with steamed rice.
NUTRITION FACTS (Per Serving)
Calories: 180 kcal
Carbohydrates: 12 g
Fat: 12 g
Protein: 3 g