Szechuan Eggplant and Veggie Stir Fry
Experience a burst of bold, spicy, and savory flavors with this Szechuan Eggplant and Veggie Stir Fry, a vibrant and wholesome dish that's perfect for busy weeknights or a flavorful plant-based dinner. Tender cubes of eggplant, crisp zucchini, sweet red bell peppers, and baby corn are stir-fried to perfection in a fiery Szechuan sauce made with soy sauce, hoisin, and chili paste, balanced by a touch of sweetness and an aromatic kick of garlic and ginger. Finished with a drizzle of sesame oil and a garnish of fresh green onions, this quick 20-minute stir-fry is a delightful harmony of spice and texture. Pair it with steamed rice or noodles for an effortlessly satisfying meal that’s as nutritious as it is delicious. Ideal for lovers of spicy stir-fries and Asian-inspired cuisine!
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Recipe Information
Ingredients
- 1 large eggplant
- 1 medium zucchini
- 1 medium red bell pepper
- 1 large carrot
- 1 cup baby corn
- 3 stalks green onions
- 3 cloves garlic
- 1 inch ginger
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce
- 2 teaspoons Szechuan chili paste
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- 1 cup water
- 3 tablespoons vegetable oil
- 1 teaspoon sesame oil
Instructions
Wash the eggplant, zucchini, and red bell pepper. Cut the eggplant and zucchini into bite-sized cubes, and slice the red bell pepper into thin strips.
Peel and thinly slice the carrot. Drain the baby corn and cut into smaller pieces, if desired. Chop the green onions into 1-inch segments, separating the dark green tops from the white parts.
Peel and mince the garlic and ginger finely.
In a small bowl, prepare the sauce by mixing soy sauce, rice vinegar, hoisin sauce, Szechuan chili paste, sugar, and water. In a separate small bowl, dissolve the cornstarch with 2 tablespoons of water to create a slurry. Set both aside.
Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Add the eggplant and cook for 5-7 minutes, stirring occasionally, until softened and slightly browned. Remove the eggplant and set it aside.
In the same wok, add the remaining 1 tablespoon of vegetable oil. Add the garlic, ginger, and the white part of the green onions. Stir-fry for 30 seconds until fragrant.
Add the carrot, red bell pepper, zucchini, and baby corn. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp.
Return the eggplant to the wok. Pour in the prepared sauce and stir to coat the vegetables evenly. Let the sauce simmer for 2 minutes.
Stir in the cornstarch slurry and cook for another minute, allowing the sauce to thicken.
Drizzle with sesame oil and garnish with the green onion tops. Serve hot with steamed rice or noodles.
Nutrition Facts
Calories |
910 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.0 g | 74% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 32.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4883 mg | 212% | |
| Total Carbohydrate | 93.8 g | 34% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 55.0 g | ||
| Protein | 17.9 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 207 mg | 16% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 2799 mg | 60% | |
*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.
