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: 5 Asian eggplants, about 2 pounds; 3 tablespoons peanut oil; 1 tablespoon dark sesame oil; Kosher salt and freshly ground black pepper; 2 green onions, white and green parts, sliced on a diagonal; 1 -inch piece fresh ginger, peeled and minced; 3 garlic cloves, minced; 1 fresh red chile, sliced; 1/2 cup chicken broth; 3 tablespoons soy sauce; 1 tablespoon rice vinegar; 1 tablespoon light brown sugar; 1 tablespoon cornstarch; 1 tablespoon toasted sesame seeds, for garnish; Thai holy basil and fresh cilantro leaves, for garnish

Servings: persons

5 Asian eggplants, about 2 pounds
3 tablespoons peanut oil
1 tablespoon dark sesame oil
Kosher salt and freshly ground black pepper
2 green onions, white and green parts, sliced on a diagonal
1 -inch piece fresh ginger, peeled and minced
3 garlic cloves, minced
1 fresh red chile, sliced
1/2 cup chicken broth
3 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon light brown sugar
1 tablespoon cornstarch
1 tablespoon toasted sesame seeds, for garnish
Thai holy basil and fresh cilantro leaves, for garnish

1
Cut the eggplants in 1/2 lengthwise and then slice crosswise into wedges, no more than 1-inch wide.
2
Heat a wok or large skillet over medium-high flame and add the oils; tilt the pan to coat all sides.
3
When you see a slight smoke, add a layer of eggplant, stir-fry until seared and sticky, about 3 minutes.
4
Season with salt and pepper.
5
Remove the eggplant to a side platter and cook the remaining eggplant in same manner, adding more oil, if needed.
6
After all the eggplant is out of the pan, add the green onions, ginger, garlic, and chile; stir-fry for a minute until fragrant.
7
Add the broth.
8
In a small bowl, mix the soy sauce, vinegar, sugar, and cornstarch until the sugar and cornstarch are dissolved.
9
Pour the soy sauce mixture into the wok and cook another minute, until the sauce has thickened.
10
Put the eggplant back in the pan, tossing quickly, until the sauce is absorbed.
11
Garnish with sesame seeds, Thai basil, and cilantro and serve.

386

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 15 ingredients. The key ingredients include: 5 Asian eggplants, about 2 pounds, 3 tablespoons peanut oil, 1 tablespoon dark sesame oil, Kosher salt and freshly ground black pepper, 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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