Szechuan Spicy Eggplant Stir-Fry with Garlic Chives

Name: Szechuan Spicy Eggplant Stir-Fry with Garlic Chives
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Main Course
Ingredients: 2 large eggplants; 3 tablespoons vegetable oil; 1 tablespoon soy sauce; 2 teaspoons cornstarch; 3 tablespoons soy sauce; 2 tablespoons rice vinegar; 2 tablespoons Szechuan chili paste; 1 tablespoon sesame oil; 1 tablespoon sugar; 4 cloves garlic; 2 inches ginger; 1 bunch garlic chives; 2 tablespoons toasted sesame seeds; 1 tablespoon chopped scallions

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

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)

For the Szechuan Sauce

3 tablespoons soy sauce

2 tablespoons rice vinegar

2 tablespoons Szechuan chili paste

1 tablespoon sesame oil

1 tablespoon sugar

For the Aromatics

4 cloves garlic

minced

2 inches ginger

finely chopped

1 bunch garlic chives

cut into 2-inch pieces

For Garnish

2 tablespoons toasted sesame seeds

1 tablespoon chopped scallions

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