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szechuan-eggplant-recipe

Szechuan Eggplant Recipe

A spicy and flavorful vegan dish made with eggplant and Szechuan sauce.
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Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Main Course
Cuisine: Chinese
Servings: 4 servings
Calories: 150 kcal

Ingredients 

Main Ingredients

  • 2 large Eggplants cut into cubes
  • 2 tablespoon Soy Sauce
  • 1 tablespoon Rice Vinegar
  • 1 tablespoon Szechuan Peppercorns crushed
  • 2 cloves Garlic minced
  • 1 inch Ginger minced
  • 1 tablespoon Cornstarch mixed with 2 tablespoon water
  • 2 tablespoon Vegetable Oil
  • 1 cup Water
  • 2 tablespoon Green Onions chopped

Instructions 

  1. 1. Heat the wok over medium-high heat and add vegetable oil.
  2. 2. Add garlic and ginger, stir-fry for 30 seconds.
  3. 3. Add eggplant cubes and stir-fry until they start to soften.
  4. 4. Add soy sauce, rice vinegar, Szechuan peppercorns, and water. Stir well.
  5. 5. Cover and cook for 10 minutes, stirring occasionally.
  6. 6. Add cornstarch mixture and cook until the sauce thickens.
  7. 7. Garnish with chopped green onions and serve hot.

Nutritional Value

Calories: 150kcal | Carbohydrates: 20g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 500mg | Potassium: 400mg | Fiber: 5g | Sugar: 7g | Vitamin A: 100IU | Vitamin C: 10mg | Calcium: 30mg | Iron: 1mg

Keywords

Eggplant, Szechuan, Vegan
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