Szechuan Eggplant And Veggie Stir-Fry Recipe

Name: Szechuan Eggplant And Veggie Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggplants (Aubergines, peeled and sliced into 2-inch rectangular strips); 2 cups broccoli florets; 2 cups cauliflower florets; 4 piquillo peppers (sliced thin(these are jarred and often found in the international section of the store); 1 onion (sliced); 1 tablespoon cornstarch; 1/2 teaspoon black pepper; 3 tablespoons extra virgin olive oil; 1 shallot (minced); 3 tablespoons green chilies (fire roasted preferred); 1/3 cup szechuan sauce; 3 tablespoons unsalted peanuts (chopped)

Servings: persons

2 eggplants (Aubergines, peeled and sliced into 2-inch rectangular strips)
2 cups broccoli florets
2 cups cauliflower florets
4 piquillo peppers (sliced thin(these are jarred and often found in the international section of the store)
1 onion (sliced)
1 tablespoon cornstarch
1/2 teaspoon black pepper
3 tablespoons extra virgin olive oil
1 shallot (minced)
3 tablespoons green chilies (fire roasted preferred)
1/3 cup szechuan sauce
3 tablespoons unsalted peanuts (chopped)

1
Sprinkle the eggplant slices with a couple tablespoons of salt and let rest 15 minutes. Rinse pieces in lukewarm water.
2
Add black pepper and cornstarch to eggplant and toss together to coat the eggplant.
3
Heat 2 tbsp oil in a skillet, and add the eggplant until they get soft and brownish (approx 10 minutes). Remove from heat and set aside. (You may need to do this in batches depending on the size of your skillet.).
4
Steam broccoli, red pepper, onions, and cauliflower until slightly al dente.
5
While the veggies are steaming, heat 1 tbsp oil in skillet and add shallots and green chilies. Cook for a couple minutes, then add Szechuan sauce.
6
Add the eggplant and the veggies, and cook through, 5-10 minutes. Garnish with chopped peanuts.

302

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 12 ingredients. The key ingredients include: 2 eggplants (Aubergines, peeled and sliced into 2-inch rectangular strips), 2 cups broccoli florets, 2 cups cauliflower florets, 4 piquillo peppers (sliced thin(these are jarred and often found in the international section of the store), and more.

Yes, Szechuan Eggplant And Veggie Stir-Fry 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.

Szechuan Eggplant And Veggie Stir-Fry

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