Low-Fat Hot and Sour Szechwan Eggplant Recipe

Name: Low-Fat Hot and Sour Szechwan Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 Japanese eggplants, sliced in 1/2 inch rounds; 2 tablespoons sesame oil; 6 cloves garlic, finely chopped; ¼ cup soy sauce; 14 rice vinegar; ½ cup vegetable stock; 1 tablespoon Tabasco sauce, to taste; 1 tablespoon cornstarch; 1 large red bell pepper, chopped; 2 tablespoons ginger, minced; 8 shitake mushrooms, dried, rehydrated and sliced (or cloud ears); to taste green onion, sliced (for garnish); to taste cilantro (for garnish)

Servings: persons

8 Japanese eggplants, sliced in 1/2 inch rounds
2 tablespoons sesame oil
6 cloves garlic, finely chopped
¼ cup soy sauce
14 rice vinegar
½ cup vegetable stock
1 tablespoon Tabasco sauce, to taste
1 tablespoon cornstarch
1 large red bell pepper, chopped
2 tablespoons ginger, minced
8 shitake mushrooms, dried, rehydrated and sliced (or cloud ears)
to taste green onion, sliced (for garnish)
to taste cilantro (for garnish)

1
In large bowl, toss eggplant with oil.
2
Heat wok or large skillet on high until just smoking.
3
Add eggplant, stir for 2 minutes, add garlic.
4
Cover wok and lower heat to medium high.
5
Let eggplant steam for 5 to 10 minutes, stirring occasionally until eggplant is light brown.
6
In large cup, combine soy, vinegar, stock, hot sauce and cornstarch.
7
Add peppers, ginger and mushrooms to wok and cook for 5 minutes until eggplant is tender.
8
Reduce heat to medium, stir in liquid ingredients and stir until thick.
9
Garnish with green onions and cilantro

268

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 Japanese eggplants, sliced in 1/2 inch rounds, 2 tablespoons sesame oil, 6 cloves garlic, finely chopped, ¼ cup soy sauce, and more.

Yes, Low-Fat Hot and Sour Szechwan Eggplant falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Low-Fat Hot and Sour Szechwan Eggplant

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