Description
Chinese Eggplant Szechuan-Style is a flavorful dish with tender eggplant in a spicy, savory sauce. Infused with soy sauce, Szechuan peppercorns, garlic, and ginger, this quick and easy recipe pairs perfectly with rice or noodles.
Ingredients
- Chinese eggplant
- Soy sauce
- Rice vinegar
- Shaoxing wine
- Garlic
- Ginger
- Szechuan peppercorns
- Chili paste or doubanjiang
- Cornstarch
- Sugar
- Green onions
- Sesame oil
- Vegetable oil
Instructions
- Prepare the Eggplant: Cut into long strips or bite-sized pieces. Optionally, soak in salted water for 10–15 minutes to reduce bitterness and prevent excessive oil absorption.
- Drain and Coat: Pat dry and toss lightly with cornstarch for a slightly crispy texture when fried.
- Fry the Eggplant: Heat vegetable oil in a wok over medium-high heat. Stir-fry until golden brown and tender, then remove and set aside.
- Toast the Szechuan Peppercorns: In the same wok, dry-toast the Szechuan peppercorns until fragrant, then crush them lightly.
- Sauté Aromatics: Add oil and sauté minced garlic, ginger, and chili paste until aromatic.
- Prepare the Sauce: In a small bowl, mix soy sauce, rice vinegar, Shaoxing wine, sugar, and a little water.
- Combine Everything: Add the sauce mixture to the wok, stirring to combine. Return the fried eggplant to the wok and toss well to coat.
- Finish the Dish: Drizzle with sesame oil and garnish with chopped green onions.
- Serve: Enjoy hot with steamed rice or noodles.
Notes
- Mild Version: Reduce or omit chili paste and Szechuan peppercorns.
- Additional Vegetables: Add bell peppers, mushrooms, or carrots.
- Protein Boost: Include tofu, ground pork, or chicken.
- Gluten-Free Option: Use tamari instead of soy sauce and ensure all ingredients are gluten-free.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course, Side dish
- Method: Stir-Frying
- Cuisine: Szechuan (Sichuan), Chinese
Keywords: Szechuan eggplant, Chinese eggplant recipe, spicy eggplant stir-fry, Szechuan-style dish, easy Chinese recipe