Spicy Szechuan Eggplant Stir-Fry
Spicy Szechuan Eggplant Stir-Fry
Ingredients
For the Eggplant
- 1 1/2 pounds Chinese Eggplant, cut into 1-inch thick pieces
- 1/4 cup Vegetable Oil, for frying
For the Sauce
- 2 tablespoons Doubanjiang
- 2 tablespoons Light Soy Sauce
- 1 tablespoon Chinkiang Vinegar
- 1 1/2 teaspoons Granulated Sugar
- 1 teaspoon Toasted Sesame Oil
- 1 tablespoon Cornstarch
- 1/4 cup Vegetable Broth
For the Stir-Fry
- 1 tablespoon Vegetable Oil
- 4 Garlic, cloves, minced
- 1 1/2 tablespoons Ginger, minced
- 8 Dried Red Chilies, to 10, small, stemmed
- 1 teaspoon Szechuan Peppercorns, whole
- 2 Green Onions, thinly sliced, for garnish
Instructions
- 1
Prepare the eggplant: Place the cut eggplant pieces in a large bowl. You may lightly salt them and let them sit for 15 minutes to draw out moisture, then pat dry, though this is optional. Heat 1/4 cup of vegetable oil in a large wok or deep skillet over medium-high heat until shimmering. Add the eggplant in batches, if necessary, and fry for 5 to 7 minutes, stirring occasionally, until tender and lightly browned. Remove the eggplant with a slotted spoon and set aside on a paper towel-lined plate to drain excess oil.
⏱️ 10 min - 2
While the eggplant cooks, prepare the sauce: In a small bowl, whisk together the Doubanjiang, light soy sauce, Chinkiang vinegar, granulated sugar, toasted sesame oil, cornstarch, and vegetable broth until well combined and smooth. Set aside.
⏱️ 5 min - 3
Clean the wok if necessary, leaving about 1 tablespoon of oil. Heat the remaining 1 tablespoon of fresh vegetable oil in the wok over medium heat. Add the minced garlic, minced ginger, dried red chilies, and Szechuan peppercorns. Stir-fry for 1 to 2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 2 min - 4
Return the fried eggplant to the wok with the aromatic mixture. Stir gently to combine.
⏱️ 1 min - 5
Give the prepared sauce a quick whisk again, then pour it over the eggplant in the wok. Increase the heat to medium-high and stir-fry continuously for 2 to 3 minutes, allowing the sauce to thicken and coat the eggplant evenly. The eggplant should be glossy and tender.
⏱️ 3 min - 6
Remove the wok from the heat. Transfer the spicy Szechuan eggplant stir-fry to a serving dish. Garnish generously with thinly sliced green onions.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Szechuan Eggplant Stir-Fry
Ingredients
For the Eggplant
- 1 1/2 pounds Chinese Eggplant, cut into 1-inch thick pieces
- 1/4 cup Vegetable Oil, for frying
For the Sauce
- 2 tablespoons Doubanjiang
- 2 tablespoons Light Soy Sauce
- 1 tablespoon Chinkiang Vinegar
- 1 1/2 teaspoons Granulated Sugar
- 1 teaspoon Toasted Sesame Oil
- 1 tablespoon Cornstarch
- 1/4 cup Vegetable Broth
For the Stir-Fry
- 1 tablespoon Vegetable Oil
- 4 Garlic, cloves, minced
- 1 1/2 tablespoons Ginger, minced
- 8 Dried Red Chilies, to 10, small, stemmed
- 1 teaspoon Szechuan Peppercorns, whole
- 2 Green Onions, thinly sliced, for garnish
Instructions
- 1
Prepare the eggplant: Place the cut eggplant pieces in a large bowl. You may lightly salt them and let them sit for 15 minutes to draw out moisture, then pat dry, though this is optional. Heat 1/4 cup of vegetable oil in a large wok or deep skillet over medium-high heat until shimmering. Add the eggplant in batches, if necessary, and fry for 5 to 7 minutes, stirring occasionally, until tender and lightly browned. Remove the eggplant with a slotted spoon and set aside on a paper towel-lined plate to drain excess oil.
⏱️ 10 min - 2
While the eggplant cooks, prepare the sauce: In a small bowl, whisk together the Doubanjiang, light soy sauce, Chinkiang vinegar, granulated sugar, toasted sesame oil, cornstarch, and vegetable broth until well combined and smooth. Set aside.
⏱️ 5 min - 3
Clean the wok if necessary, leaving about 1 tablespoon of oil. Heat the remaining 1 tablespoon of fresh vegetable oil in the wok over medium heat. Add the minced garlic, minced ginger, dried red chilies, and Szechuan peppercorns. Stir-fry for 1 to 2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 2 min - 4
Return the fried eggplant to the wok with the aromatic mixture. Stir gently to combine.
⏱️ 1 min - 5
Give the prepared sauce a quick whisk again, then pour it over the eggplant in the wok. Increase the heat to medium-high and stir-fry continuously for 2 to 3 minutes, allowing the sauce to thicken and coat the eggplant evenly. The eggplant should be glossy and tender.
⏱️ 3 min - 6
Remove the wok from the heat. Transfer the spicy Szechuan eggplant stir-fry to a serving dish. Garnish generously with thinly sliced green onions.
⏱️ 1 min