Szechuan Eggplant and Squash
Transform your dinner table with the bold and vibrant flavors of Szechuan Eggplant and Squash, a perfect fusion of smoky, tender vegetables and spicy Szechuan-inspired seasoning. This quick and easy recipe features bite-sized cubes of eggplant and yellow squash, stir-fried to perfection and coated in a tantalizing sauce made with dark soy sauce, rice vinegar, and a hint of sweetness. Szechuan peppercorns and red chili flakes infuse the dish with an irresistible kick, while garlic and ginger lend a fragrant, savory depth. Ready in just 35 minutes, this dish is ideal for busy weeknights or as part of an Asian-inspired feast. Garnished with fresh scallions and optional sesame seeds, this dish pairs beautifully with steamed rice for a truly satisfying, plant-based meal packed with bold flavors and a touch of heat. Perfect for spice lovers and veggie enthusiasts alike!
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Recipe Information
Ingredients
- 2 pieces eggplants (medium)
- 2 pieces yellow squash (medium)
- 2 tablespoons sesame oil
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 teaspoon dried Szechuan peppercorns
- 1 teaspoon red chili flakes
- 3 tablespoons dark soy sauce
- 2 tablespoons light soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 1 tablespoon cornstarch
- 3 tablespoons water
- 2 stalks scallions, chopped (for garnish)
- 1 teaspoon sesame seeds (optional, for garnish)
Instructions
Rinse and dry the eggplants and squash. Cut both into bite-sized cubes and set aside.
In a small bowl, mix the dark soy sauce, light soy sauce, rice vinegar, sugar, cornstarch, and water. Stir until the sugar and cornstarch dissolve completely, forming a smooth sauce. Set aside.
Heat 1 tablespoon of sesame oil and 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
Add the eggplant cubes to the skillet and sauté for 5-7 minutes, stirring occasionally, until the eggplant is tender and slightly browned. Remove the eggplant from the pan and set aside.
In the same skillet, add the remaining 1 tablespoon of sesame oil. Add the squash cubes and cook for 4-5 minutes, stirring occasionally, until they start to soften. Remove the squash from the skillet and set aside with the eggplant.
In the empty skillet, lower the heat to medium and add the minced garlic, minced ginger, Szechuan peppercorns, and red chili flakes. Stir-fry for 30 seconds, until the mixture is fragrant.
Return the cooked eggplant and squash to the skillet. Pour the prepared sauce over the vegetables, stirring to coat evenly.
Cook for another 2-3 minutes, stirring frequently, until the sauce thickens and the vegetables are fully coated.
Remove from heat and transfer to a serving dish. Garnish with chopped scallions and sesame seeds, if desired.
Serve hot with steamed rice or as a standalone dish. Enjoy your Szechuan Eggplant and Squash!
Nutrition Facts
Calories |
228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.8 g | 19% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1221 mg | 53% | |
| Total Carbohydrate | 22.7 g | 8% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 10.5 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 54 mg | 4% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 779 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
