Sichuan Stir-Fry Eggplant with Bell Peppers Recipe

Name: Sichuan Stir-Fry Eggplant with Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons vegetable oil divided; 1 pound eggplant slice into 1/2-inch thick, 3-inch long sticks; 4 each scallions, spring or green onions thinly sliced; 1 inch ginger peeled and chopped; 4 cloves garlic or as needed, crushed or finely chopped,; 2 small red chili peppers or as needed, seeded and freshly chopped; 1/2 tablespoon sichuan peppercorns; 1 each green bell peppers seeded and slice into 1/4-inch strips; 1 each sweet red bell peppers seeded and slice into 1/4-inch strips; 1 each sweet yellow bell peppers seeded and slice into 1/4-inch strips, or banana pepper; 2 tablespoons soy sauce, tamari or to taste; 1 1/2 tablespoons soy bean paste or to taste, or miso paste; 1 tablespoon chinese black vinegar or to taste, or rice vinegar; 1 tablespoon honey or to taste, or sugar; 2 tablespoons vegetarian oyster sauce or to taste, or oyster sauce; 3 teaspoons cornstarch mixed with 3 tablespoons of water

Servings: persons

4 tablespoons vegetable oil divided
1 pound eggplant slice into 1/2-inch thick, 3-inch long sticks
4 each scallions, spring or green onions thinly sliced
1 inch ginger peeled and chopped
4 cloves garlic or as needed, crushed or finely chopped,
2 small red chili peppers or as needed, seeded and freshly chopped
1/2 tablespoon sichuan peppercorns
1 each green bell peppers seeded and slice into 1/4-inch strips
1 each sweet red bell peppers seeded and slice into 1/4-inch strips
1 each sweet yellow bell peppers seeded and slice into 1/4-inch strips, or banana pepper
2 tablespoons soy sauce, tamari or to taste
1 1/2 tablespoons soy bean paste or to taste, or miso paste
1 tablespoon chinese black vinegar or to taste, or rice vinegar
1 tablespoon honey or to taste, or sugar
2 tablespoons vegetarian oyster sauce or to taste, or oyster sauce
3 teaspoons cornstarch mixed with 3 tablespoons of water

1
Heat 3 tablespoons of oil in a large nonstick skillet or a wok until hot over medium-high heat.
2
Add the eggplant, stirring frequently, and cook for about 10 minutes until the eggplant is tender and shriveled.
3
Transfer the eggplant onto a plate.
4
Meanwhile mix together the soy sauce, soy bean paste, vinegar, honey and oyster sauce in a small bowl until well combined.
5
Set aside.
6
In a separate bowl, stir the cornstarch and water until well mixed.
7
Set aside.
8
Add the remaining 1 tablespoon of oil into the skillet or wok.
9
Add the garlic, ginger, scallions and sichuan peppercorns, stirring constantly, and cook for about 1 minute until very fragrant.
10
Stir in the bell peppers, and cook until tender but still crunchy, 3 to 5 minutes.
11
Return the eggplant to the pan, and stir to mix well.
12
Pour the sauce over the vegetables, stirring until evenly coated, and cook for about 1 minute until the sauce becomes slightly thick.
13
Pour the cornstarch mixture into the pan, stirring constantly, and cook for about 30 to 40 seconds until the sauce is thick and the vegetables are well coated.
14
Remove from the heat and serve with rice.

292

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 16 ingredients. The key ingredients include: 4 tablespoons vegetable oil divided, 1 pound eggplant slice into 1/2-inch thick, 3-inch long sticks, 4 each scallions, spring or green onions thinly sliced, 1 inch ginger peeled and chopped, and more.

Yes, Sichuan Stir-Fry Eggplant with Bell Peppers 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.

Sichuan Stir-Fry Eggplant with Bell Peppers

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