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.

Szechuan-style Eggplant (鱼香茄子)

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

  1. Heat the vegetable oil in a wok over high heat.
  2. Add the eggplant and stir-fry for 5-6 minutes until it is tender and slightly browned. Remove from the wok and set aside.
  3. In the same wok, add a little more oil if needed and sauté the garlic, ginger, and Szechuan peppercorns until fragrant.
  4. Add the red bell pepper and stir-fry for 2-3 minutes.
  5. In a small bowl, mix together the soy sauce, rice vinegar, sugar, cornstarch, and chili flakes.
  6. Pour the sauce into the wok and bring to a simmer until it thickens.
  7. Add the cooked eggplant back into the wok and toss to coat with the sauce.
  8. 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