Szechuan Eggplants Recipe

Name: Szechuan Eggplants
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 lbs eggplants, 2 inch wedges; 4 tablespoons peanut oil; 1 tablespoon chili oil; 1 clove garlic; 2 tablespoons ginger, minced; 1 scallion, finely chopped; 2 tablespoons red bean paste; 1 tablespoon soy sauce; 2 tablespoons dry sherry; 2 tablespoons cider vinegar; 1 teaspoon sugar; ½ teaspoon szechuan peppercorns, roasted and ground; 1 teaspoon cornstarch (I use arrowroot); 1 tablespoon water; 1 teaspoon sesame oil

Servings: persons

1 12 lbs eggplants, 2 inch wedges
4 tablespoons peanut oil
1 tablespoon chili oil
1 clove garlic
2 tablespoons ginger, minced
1 scallion, finely chopped
2 tablespoons red bean paste
1 tablespoon soy sauce
2 tablespoons dry sherry
2 tablespoons cider vinegar
1 teaspoon sugar
½ teaspoon szechuan peppercorns, roasted and ground
1 teaspoon cornstarch (I use arrowroot)
1 tablespoon water
1 teaspoon sesame oil

1
Mix bean paste, soy sauce, dry sherry, vinegar, sugar and Szechuan peppercorns in one bowl.
2
Mix cornstarch, water and sesame oil in another bowl.
3
Heat Wok until hot, add oils and heat until the oil streams freely on the side of the wok.
4
Add eggplant to the wok and toss until coated with oil.
5
Cook until it's soft and golden brown (about 6 minutes).
6
Add sauce and cook for 3 seconds.
7
Add starch mixture and cook until the starch turns translucent.
8
Serve with Rice.

156

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1 12 lbs eggplants, 2 inch wedges, 4 tablespoons peanut oil, 1 tablespoon chili oil, 1 clove garlic, and more.

Yes, Szechuan Eggplants 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.

That's it — enjoy your meal!

Szechuan Eggplants

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions