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–+ servings
Sichuan Eggplant

Sichuan Eggplant Stir-Fry: Quick, Flavor-Packed Magic

Experience the vibrant flavors of Sichuan Eggplant in this quick, delicious stir-fry.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Sichuan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Eggplant
  • 1 large eggplant The star of the show, providing a silky texture.
  • 1 teaspoon Sichuan pepper Adds a unique floral note and mild heat.
For the Sauce
  • 2 tablespoons chili bean paste Adjust based on heat preference.
  • 2 tablespoons soy sauce Opt for low-sodium if needed.
  • 1 tablespoon black vinegar Balsamic vinegar can be substituted.
  • 1 teaspoon sugar Balances the flavors.
Optional Additions
  • 100 grams minced pork Skip for a vegetarian option.

Equipment

  • large non-stick pan or wok

Method
 

Step-by-Step Instructions
  1. Wash the eggplant under cold water and cut it into long strips, about half an inch wide.
  2. In a medium bowl, combine chili bean paste, soy sauce, black vinegar, and sugar. Whisk until smooth.
  3. Heat vegetable oil in a large pan over medium heat.
  4. Add minced garlic and grated ginger to the hot oil; stir-fry until fragrant.
  5. Add the eggplant strips and cook for about 10 minutes until golden brown and tender.
  6. Pour the sauce mixture over the eggplant, toss to coat, and cook for an additional 2-3 minutes.
  7. Serve hot over steamed rice or quinoa, garnished as desired.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 500mgPotassium: 400mgFiber: 5gSugar: 3gVitamin A: 1000IUVitamin C: 6mgCalcium: 30mgIron: 1mg

Notes

Choose firm, glossy eggplants for the best texture. Adjust sauce ingredients based on personal taste and diet preferences.

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