Szechuan-style Eggplant (鱼香茄子)
鱼香茄子 (Szechuan-style Eggplant) is a classic dish from Hunan Cuisine, known for its bold flavors and spicy kick. This dish features tender eggplant stir-fried with a savory, sweet, and spicy sauce that is sure to tantalize your taste buds.
Ingredients
- 2 large Chinese eggplants, cut into strips
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 2 green onions, chopped
- 1 tablespoon ginger, minced
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 teaspoon cornstarch
- 1/2 teaspoon Szechuan peppercorns
- 1/2 teaspoon chili flakes
- Salt to taste
Instructions
- Heat the vegetable oil in a wok over high heat.
- Add the eggplant and stir-fry for 5-6 minutes until it is tender and slightly browned. Remove from the wok and set aside.
- In the same wok, add a little more oil if needed and sauté the garlic, ginger, and Szechuan peppercorns until fragrant.
- Add the red bell pepper and stir-fry for 2-3 minutes.
- In a small bowl, mix together the soy sauce, rice vinegar, sugar, cornstarch, and chili flakes.
- Pour the sauce into the wok and bring to a simmer until it thickens.
- Add the cooked eggplant back into the wok and toss to coat with the sauce.
- Season with salt to taste and garnish with chopped green onions.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 15 minutes
- Total time:
- 30 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 200 per serving
- Carbohydrates
- 25g
- Protein
- 5g
- Fat
- 10g
Supplies
Wok Cutting board Knife Mixing bowls Measuring spoons Stirring utensil
Tools
Stovetop
Serving suggestions
Serving suggestions: Serve the Szechuan-style eggplant over steamed rice for a satisfying meal.
Tips & tricks
Tips: Make sure to cut the eggplant into evenly sized strips for even cooking.
Cost
$10