Szechuan Eggplants
Dive into the bold and tantalizing flavors of Szechuan Eggplants, a vibrant stir-fry brimming with the perfect balance of heat, umami, and tang. Tender strips of Chinese or Japanese eggplants are pan-fried to golden perfection, then bathed in a rich, glossy sauce made from soy sauce, dark soy sauce, and rice vinegar, with a delightful kick from Szechuan peppercorns and optional red chili flakes. Aromatic ginger and garlic infuse the dish with depth, while green onions and a cilantro garnish add fresh, zesty accents. Ready in just 35 minutes, this quick and easy vegetarian recipe pairs beautifully with steamed rice or noodles, making it an ideal choice for a spicy, flavor-packed weeknight dinner.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams eggplants (Chinese or Japanese variety)
- 1 teaspoon salt
- 4 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 3 green onions, finely chopped
- 1 teaspoon Szechuan peppercorns
- 0.5 teaspoon red chili flakes (optional)
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 2 teaspoons cornstarch
- 4 tablespoons water
- 2 tablespoons fresh cilantro, chopped (optional for garnish)
Instructions
Wash the eggplants and trim off the ends. Cut them into long strips, approximately 2 inches in length and 1/2 inch thick.
Place the eggplant strips into a large bowl, sprinkle with 1 teaspoon of salt, and toss to combine. Let them sit for 10 minutes to draw out excess moisture.
After 10 minutes, rinse the eggplants thoroughly under cold water and pat them dry with a kitchen towel.
In a small bowl, mix the soy sauce, dark soy sauce, rice vinegar, sugar, cornstarch, and water. Stir until smooth and set aside.
Heat a large wok or skillet over medium-high heat and add 3 tablespoons of vegetable oil. Once hot, add the eggplant strips in batches, frying them until they soften and become golden brown on each side. Add more oil if needed. Remove the eggplants and set them aside on a plate lined with paper towels to drain.
In the same wok, reduce the heat to medium, and add 1 tablespoon of vegetable oil. Add the Szechuan peppercorns and fry them for 30 seconds or until aromatic. Stir in the minced garlic, minced ginger, and red chili flakes, and cook for another 30 seconds until fragrant.
Add the browned eggplants back into the wok and toss to combine with the aromatics.
Pour the prepared sauce over the eggplants and stir gently, ensuring all pieces are coated. Cook for 2-3 minutes until the sauce thickens and the eggplants absorb the flavors.
Add the chopped green onions and give the dish a final toss.
Transfer the eggplants to a serving dish and garnish with fresh cilantro, if desired. Serve hot with steamed rice or noodles.
Nutrition Facts
Calories |
686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.8 g | 69% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4615 mg | 201% | |
| Total Carbohydrate | 51.4 g | 19% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 23.4 g | ||
| Protein | 11.2 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 125 mg | 10% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1522 mg | 32% | |
*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.
