Description
Szechuan-Style Eggplant in Garlic Sauce is a bold, spicy, and umami-packed stir-fry featuring tender eggplant smothered in a garlicky chili sauce with Szechuan peppercorns.
Ingredients
Scale
- 2 medium Chinese or Japanese eggplants
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon Szechuan peppercorns
- 3 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 tablespoon chili garlic sauce
- 1 teaspoon sugar (optional)
- 1 teaspoon cornstarch
- 2 tablespoons water
- 2 tablespoons oil, for frying
- 1 teaspoon sesame oil
- 2 tablespoons green onions, chopped
- 1 teaspoon sesame seeds
Instructions
- Slice eggplants into 3-inch long thick matchsticks. Salt lightly and let sit for 15 minutes to remove excess moisture.
- In a bowl, mix soy sauce, rice vinegar, chili garlic sauce, sugar (if using), and a slurry made from cornstarch and water. Set aside.
- Heat oil in a pan over medium-high. Sear eggplant in batches until golden and tender. Drain on paper towels.
- Reduce heat to medium, add a bit of oil, and sauté garlic, ginger, and Szechuan peppercorns until fragrant (about 30 seconds).
- Return eggplant to pan. Pour sauce over and toss to coat. Let cook for 2-3 minutes until sauce thickens.
- Finish with sesame oil, green onions, and sesame seeds. Serve hot over rice or noodles.
Notes
- Serve with rice or noodles for a complete meal.
- Adjust the spice level by adding more or less chili garlic sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 1g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Szechuan Style Eggplant Garlic