Eggplant Szechuan Style

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Servings: 4 Difficulty: Advanced
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A vibrant, savory-spicy stir-fry with tender eggplant and crunchy water chestnuts
Eggplant Szechuan Style recipe image
Eggplant Szechuan Style recipe image
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Eggplant Szechuan Style

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 37.5

Description

This Szechuan-style eggplant dish delivers a perfect balance of sweet, spicy, and savory flavors in every bite. The tender eggplant strips absorb a rich sauce made from soy sauce, ginger, garlic, and a touch of red wine vinegar, creating a deeply flavorful experience. Fresh water chestnuts add a delightful crunch that contrasts beautifully with the soft vegetables. Garnished with toasted sesame seeds and scallions, this vegan-friendly side dish is both visually appealing and satisfying. It pairs wonderfully with steamed rice or noodles, making it an ideal addition to any Asian-inspired meal. Quick to prepare and bursting with authentic aromas, this recipe is a reliable favorite for weeknight dinners or casual gatherings.

Ingredients

Directions

  1. Cut eggplants into 1/2-inch wide by 2-inch long strips.
  2. Mix together soy sauce, sugar, and chicken stock in a small bowl; set aside.
  3. Heat 2 tablespoons of oil in a wide, flat skillet over medium-high heat.
  4. Add half of the eggplant strips and sauté, stirring constantly, until seared and wilted, about 5 minutes.
  5. Remove cooked eggplant to a plate.
  6. Add more oil if needed and cook the remaining eggplant strips until seared and wilted.
  7. Transfer the second batch of eggplant to the plate with the first batch.
  8. Heat a wok or skillet over medium-high heat and add the remaining 1 tablespoon of oil.
  9. Add ginger, garlic, and dried red chile flakes; cook gently for 30 seconds, ensuring they do not brown.
  10. Add water chestnuts and half of the chopped scallions; stir-fry for 5 seconds.
  11. Increase heat to high and add the reserved soy sauce mixture and the cooked eggplant.
  12. Toss quickly over high heat until the sauce is reduced and absorbed into the eggplant, about 1 to 2 minutes.
  13. Fold in the red wine vinegar and Asian sesame oil.
  14. Remove the mixture to a serving dish.
  15. Top with the remaining chopped scallions and toasted sesame seeds.
  16. Serve hot or cold.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 37.5kcal
% Daily Value *
Total Fat 0.3g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 4.5mg1%
Total Carbohydrate 8.9g3%
Dietary Fiber 4.5g18%
Sugars 5.2g
Protein 1.5g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: szechuan, eggplant, chinese, stir-fry, vegan, side dish, water chestnuts, garlic, ginger, spicy, soy sauce, sesame oil, scallions, chile flakes, savory, quick dinner
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