Szechwan Eggplant Stir-Fry Recipe

Name: Szechwan Eggplant Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Chinese eggplants, sliced in 1/2 inch pieces, then quartered; 1/2 cup chicken broth; 1 tablespoon brown sugar; 2 tablespoons soy sauce; 1 teaspoon potato starch (or corn starch); cilantro (optional); 1 teaspoon black sesame oil; 1 tablespoon rice vinegar; 2 -3 stalks celery, sliced at an angle; 2 garlic cloves, minced (optional); 1 dash pepper; 1 tablespoon olive oil or 1 tablespoon butter

Servings: persons

3 Chinese eggplants, sliced in 1/2 inch pieces, then quartered
1/2 cup chicken broth
1 tablespoon brown sugar
2 tablespoons soy sauce
1 teaspoon potato starch (or corn starch)
cilantro (optional)
1 teaspoon black sesame oil
1 tablespoon rice vinegar
2 -3 stalks celery, sliced at an angle
2 garlic cloves, minced (optional)
1 dash pepper
1 tablespoon olive oil or 1 tablespoon butter

1
In medium pan at medium heat, add butter or olive oil then minced garlic.
2
When garlic turns light brown, add eggplant and stir occasionally for about 3 minutes.
3
In separate bowl stir soy sauce, sugar, potato starch, sesame oil, rice vinegar.
4
Add 1/2 cup chicken broth to the eggplant and let cook for about 2 minutes.
5
Add the previously mentioned mixture to the mix, along with the celery.
6
Turn down heat to a low and cook for another minute or so.
7
Add pepper and cilantro to taste and leave on the burner until ready to serve.
8
Tip: Would probably taste pretty good with mushrooms.

223

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: 3 Chinese eggplants, sliced in 1/2 inch pieces, then quartered, 1/2 cup chicken broth, 1 tablespoon brown sugar, 2 tablespoons soy sauce, and more.

Yes, Szechwan Eggplant 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.

Szechwan Eggplant Stir-Fry

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