Main Course · Dinner · Chinese ·

Szechuan Spicy Eggplant Stir-Fry with Garlic Chives

Name: Szechuan Spicy Eggplant Stir-Fry with Garlic Chives
Prep time: 13 min
Cook time: 40 min
Total time: 53 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: 2 large eggplants, sliced into 1-inch thick pieces; 3 tablespoons vegetable oil; 1 tablespoon soy sauce; 2 teaspoons cornstarch, mixed with 2 tablespoons water (for slurry); 3 tablespoons soy sauce; 2 tablespoons rice vinegar; 2 tablespoons Szechuan chili paste; 1 tablespoon sesame oil; 1 tablespoon sugar; 4 cloves garlic, minced; 2 inches ginger, finely chopped; 1 bunch garlic chives, cut into 2-inch pieces; 2 tablespoons toasted sesame seeds; 1 tablespoon chopped scallions

Dive into this quick and spicy Szechuan dish, perfect for a taste of bold flavors and satisfying textures.

4.9(327 reviews)

·By Ethan Brooks·January 3, 2026

Szechuan Spicy Eggplant Stir-Fry with Garlic Chives — Main Course served and photographed from above

Prep

13 min

Cook

40 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Eggplant Stir-Fry

For the Szechuan Sauce

For the Aromatics

For Garnish

Nutrition

Per serving

Calories: 213 kcal
Protein: 3.2 g
Carbs: 15.1 g
Fat: 16.4 g
Fiber: 4.4 g

Whole recipe

Total

Calories: 850 kcal
Protein: 12.9 g
Carbs: 60.4 g
Fat: 65.5 g
Fiber: 17.4 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
2 large eggplants sliced into 1-inch thick pieces	80	2	20	0.5	12
3 tablespoons vegetable oil	360	0	0	40	0
1 tablespoon soy sauce	10	1	1	0	0
2 teaspoons cornstarch mixed with 2 tablespoons water (for slurry)	20	0	5	0	0
3 tablespoons soy sauce	30	3	3	0	0
2 tablespoons rice vinegar	0	0	0	0	0
2 tablespoons Szechuan chili paste	40	2	6	2	2
1 tablespoon sesame oil	120	0	0	14	0
1 tablespoon sugar	50	0	13	0	0
4 cloves garlic minced	18	0.7	4	0	0.2
2 inches ginger finely chopped	5	0.1	1	0	0.2
1 bunch garlic chives cut into 2-inch pieces	15	1	3	0	1
2 tablespoons toasted sesame seeds	100	3	4	9	2
1 tablespoon chopped scallions	2	0.1	0.4	0	0.2

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Eggplant

1
Salt Eggplant
Place eggplant pieces in a colander; sprinkle liberally with salt.
2
Rest
Let them sit for 15 minutes to draw out moisture.
3
Rinse and Dry
Rinse and pat dry with a kitchen towel.

Preparing the Sauce

1
Combine Ingredients
In a bowl, combine all sauce ingredients: soy sauce, rice vinegar, Szechuan chili paste, sesame oil, and sugar.
2
Whisk
Whisk until sugar is dissolved and set aside.
3
Adjust Spice
Adjust spiciness by varying chili paste amount.

How to Make Szechuan Spicy Eggplant Stir-Fry with Garlic Chives

Total time: 53 min · Yields 4 servings

1
Stir-Frying Eggplant
Heat 2 tablespoons of vegetable oil in a large pan or wok over medium-high heat, stir-fry eggplant until golden brown and tender on both sides, about 6-8 minutes.
2
Tossing Aromatics
In the same pan, add 1 tablespoon of oil, then sauté ginger and garlic until fragrant, about 1 minute.
3
Combining Elements
Add eggplant back to the pan, pour in the sauce, then add garlic chives, stirring everything together. Coat thoroughly with the cornstarch slurry for a silky finish.