Szechuan Style Eggplants
Transform your weeknight dinners with the bold, fiery flavors of Szechuan Style Eggplants, a vibrant stir-fry featuring tender strips of Chinese or Japanese eggplant coated in a light cornstarch crust for a satisfying crispiness. Infused with the signature mouth-tingling heat of Szechuan peppercorns and dried red chilies, this dish comes to life with a savory, umami-packed sauce made from soy sauce, hoisin, and rice vinegar, perfectly balanced with a touch of sweetness. Quick to prepare in just 35 minutes, this vegan-friendly recipe is ideal for spice lovers and pairs beautifully with steamed jasmine rice for a simple yet unforgettable meal. Delight in the authentic taste of Szechuan cuisine, right from your home kitchen!
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Recipe Information
Ingredients
- 500 g Eggplants (preferably Chinese or Japanese variety)
- 3 tbsp Cornstarch
- 6 tbsp Vegetable oil
- 4 cloves Garlic, minced
- 1 tbsp Ginger, minced
- 3 stalks Green onions, chopped
- 1 tsp Szechuan peppercorns, toasted and ground
- 3 Dried red chilies, broken into pieces
- 3 tbsp Soy sauce
- 2 tbsp Rice vinegar
- 1 tbsp Sugar
- 1.5 tbsp Hoisin sauce
- 4 tbsp Water
- 1 tsp Sesame oil
Instructions
Wash the eggplants and cut them into long, thin strips (about 2-3 inches long and half-inch wide).
Toss the eggplant strips with 2 tablespoons of cornstarch until evenly coated. This will help them stay crispy when cooking.
In a small bowl, combine the remaining cornstarch with water, soy sauce, rice vinegar, hoisin sauce, sugar, and sesame oil. Whisk until smooth and set aside.
Heat 4 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the eggplants in batches (to avoid overcrowding) and stir-fry until they are golden brown and tender. Remove and set aside on a paper towel-lined plate to drain excess oil.
In the same skillet, heat the remaining 2 tablespoons of oil. Add the minced garlic, ginger, green onions, Szechuan peppercorns, and dried red chilies. Stir-fry for 1-2 minutes or until fragrant.
Reduce the heat to medium and pour in the prepared sauce mixture. Stir constantly until the sauce thickens slightly, about 1-2 minutes.
Return the fried eggplants to the skillet and toss them gently with the sauce to coat evenly.
Remove from heat and transfer the eggplant to a serving dish. Garnish with additional green onions if desired.
Serve hot with steamed jasmine rice for a complete meal.
Nutrition Facts
Calories |
1304 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.9 g | 123% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 56.7 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 2162 mg | 94% | |
| Total Carbohydrate | 113.4 g | 41% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 53.3 g | ||
| Protein | 16.6 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 176 mg | 14% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2014 mg | 43% | |
*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.
