Szechuan Spicy Eggplant Stir-Fry with Garlic Chives
A Fiery Vegan Delight
Dive into this quick and spicy Szechuan dish, perfect for a taste of bold flavors and satisfying textures.
- 40 min
- 4
- Intermediate
Ingredients
For the Eggplant Stir-Fry
For the Szechuan Sauce
For the Aromatics
For Garnish
Preparation
Marinating the Eggplant
Salt Eggplant
Place eggplant pieces in a colander; sprinkle liberally with salt.
Rest
Let them sit for 15 minutes to draw out moisture.
Rinse and Dry
Rinse and pat dry with a kitchen towel.
Preparing the Sauce
Combine Ingredients
In a bowl, combine all sauce ingredients: soy sauce, rice vinegar, Szechuan chili paste, sesame oil, and sugar.
Whisk
Whisk until sugar is dissolved and set aside.
Adjust Spice
Adjust spiciness by varying chili paste amount.
Cooking Process
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.
Tossing Aromatics
In the same pan, add 1 tablespoon of oil, then sauté ginger and garlic until fragrant, about 1 minute.
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.
Plating & Serving
Szechuan Spicy Eggplant Stir-Fry with Garlic Chives
Szechuan Spicy Eggplant Stir-Fry with Garlic Chives
Serve Ready with Rice
Serve the stir-fry with freshly cooked jasmine rice, topped with toasted sesame seeds and scallions for added crunch and flavor.