Spicy Szechuan Eggplant Stir-Fry
Spicy Szechuan Eggplant Stir-Fry
Ingredients
- 2 pounds Chinese eggplant, cut into 1-inch cubes
- 3 tablespoons Vegetable oil, divided
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 3 Green onions, white and green parts separated, thinly sliced
- 2 Red chili peppers, thinly sliced (optional, for extra heat)
- 1/4 cup Soy sauce
- 2 tablespoons Chili bean paste (Doubanjiang)
- 2 tablespoons Shaoxing wine
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 1 teaspoon Sugar
- 1 teaspoon Cornstarch
- 1/4 cup Water
Instructions
- 1
In a small bowl, whisk together all the Szechuan sauce ingredients: soy sauce, chili bean paste, Shaoxing wine, rice vinegar, sesame oil, sugar, cornstarch, and water. Set aside.
⏱️ 3 min
- 2
Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Add the eggplant cubes and stir-fry until golden brown and tender, about 8-10 minutes. You may need to do this in batches to avoid overcrowding the pan. Remove the eggplant from the wok and set aside.
⏱️ 10 min•🌡️ 375
- 3
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic, ginger, and the white parts of the green onions. Stir-fry for about 30 seconds until fragrant.
⏱️ 1 min•🌡️ 375
- 4
If using, add the sliced red chili peppers and stir-fry for another 30 seconds.
⏱️ 1 min•🌡️ 375
- 5
Return the stir-fried eggplant to the wok. Give the Szechuan sauce a quick stir and pour it over the eggplant. Stir-fry for 1-2 minutes, or until the sauce has thickened and coats the eggplant evenly.
⏱️ 2 min•🌡️ 375 - 6
Stir in the green parts of the green onions. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Szechuan Eggplant Stir-Fry
Ingredients
- 2 pounds Chinese eggplant, cut into 1-inch cubes
- 3 tablespoons Vegetable oil, divided
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 3 Green onions, white and green parts separated, thinly sliced
- 2 Red chili peppers, thinly sliced (optional, for extra heat)
- 1/4 cup Soy sauce
- 2 tablespoons Chili bean paste (Doubanjiang)
- 2 tablespoons Shaoxing wine
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 1 teaspoon Sugar
- 1 teaspoon Cornstarch
- 1/4 cup Water
Instructions
- 1
In a small bowl, whisk together all the Szechuan sauce ingredients: soy sauce, chili bean paste, Shaoxing wine, rice vinegar, sesame oil, sugar, cornstarch, and water. Set aside.
⏱️ 3 min - 2
Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Add the eggplant cubes and stir-fry until golden brown and tender, about 8-10 minutes. You may need to do this in batches to avoid overcrowding the pan. Remove the eggplant from the wok and set aside.
⏱️ 10 min•🌡️ 375 - 3
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic, ginger, and the white parts of the green onions. Stir-fry for about 30 seconds until fragrant.
⏱️ 1 min•🌡️ 375 - 4
If using, add the sliced red chili peppers and stir-fry for another 30 seconds.
⏱️ 1 min•🌡️ 375 - 5
Return the stir-fried eggplant to the wok. Give the Szechuan sauce a quick stir and pour it over the eggplant. Stir-fry for 1-2 minutes, or until the sauce has thickened and coats the eggplant evenly.
⏱️ 2 min•🌡️ 375 - 6
Stir in the green parts of the green onions. Serve immediately.
⏱️ 1 min