Spicy Szechuan Eggplant Stir-Fry is a flavorful and aromatic dish that brings the bold tastes of Szechuan cuisine to your table.
>>>Get the Recipe in Details: Spicy Szechuan Eggplant Stir-Fry
This recipe features tender eggplant pieces stir-fried with a spicy, savory sauce, making it a perfect dish for those who love a bit of heat. It’s easy to prepare and pairs wonderfully with steamed rice.
Ingredients:
- 2 large Chinese eggplants, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1-inch piece of fresh ginger, minced
- 2 green onions, chopped
- 1 tablespoon Szechuan peppercorns
- 2 dried red chilies, chopped
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon hoisin sauce
- 1 tablespoon sugar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- Fresh cilantro, chopped (optional, for garnish)
Instructions:
- Prepare the Eggplant: Cut the eggplants into bite-sized pieces. If desired, soak them in salted water for 15-20 minutes to reduce bitterness. Drain and pat dry.
- Heat the Oil: In a large wok or skillet, heat the vegetable oil and sesame oil over medium-high heat. Add the eggplant pieces and stir-fry until they are golden brown and tender, about 5-7 minutes. Remove the eggplant from the wok and set aside.
- Sauté Aromatics: In the same wok, add the minced garlic, ginger, green onions, Szechuan peppercorns, and dried red chilies. Stir-fry for 1-2 minutes until fragrant.
- Make the Sauce: In a small bowl, mix the soy sauce, rice vinegar, hoisin sauce, and sugar. Pour the sauce into the wok and bring to a simmer.
- Thicken the Sauce: Add the cornstarch slurry to the wok and stir until the sauce thickens.
- Combine and Serve: Return the cooked eggplant to the wok and toss to coat with the sauce. Cook for an additional 2-3 minutes to heat through. Garnish with fresh cilantro if desired. Serve hot with steamed rice.