stir fried eggplant

Chinese Eggplant with Szechuan Sauce with chilies and peanuts- a tasty, easy vegan dinner recipe! Serve with Rice, black rice, cauliflower rice, quinoa or rice noodles.

Szechuan Eggplant 

lbs Japanese Eggplant (about 4 x 10 inch eggplants)

salt

water

—-

cornstarch

peanut oil

garlic, rough chopped

ginger, finely minced

red chilies

Szechuan peppercorns

soy sauce or low sodium soy sauce

garlic chili paste chili

sesame oil

rice vinegar

Chinese cooking wine (or mirin)

sugar, brown sugar, coconut sugar, maple syrup

five spice

Cut eggplant into 1/2 inch thick half-moons or into bite-sized pieces ( see photos). Place in a big bowl covered with water and stir in 2 teaspoons salt. Cover with a plate and let stand 20-30 minutes.

In the meantime, chop the garlic and ginger and make the Szechuan Sauce.

To make the Szechuan Sauce: Toast the Szechuan peppercorns in a dry skillet over medium heat for 1-2 minutes. Crush. Place these along with the remaining ingredients ( soy, chili paste, sesame oil, rice vinegar, Chinese cooking wine, sugar, and five spice) in a small bowl and whisk. Set by the stove.

Drain and rinse the eggplant and pat dry with a towel. Toss with the corn starch.

Working in 2 batches,

heat 1 -2 tablespoons oil in an extra-large skillet over medium heat. Add half the eggplant spreading them out. You want to get both sides nice and golden, and the insides cooked through -so take your time here and dont rush this step. Let one side brown then turn them over using tongs. This will take about 10 minutes for each batch.  ( If in a hurry sometimes I&#8217;ll use 2 pans.) Set the eggplant aside.

Add 1 more tablespoon oil to the skillet, and over medium heat, add the garlic and ginger, stirring for 2 minutes. Turn the fan on, add the dried chilis and stir one minute. Pour the Szechuan sauce into the pan and bring to a simmer for 20 seconds. Add the eggplant back into the skillet, tossing gently for about 1 minute. If it seems dry add a tablespoon of water to loosen.

Place in a serving dish and top with scallions and optional peanuts.

Serve with rice, cauliflower rice, black rice or rice noodles.

https://content.jwplatform.com/videos/Ybt6IoAp.mp4

A video for Spicy Chinese Eggplant with Szechuan Sauce -a tasty, easy vegan dinner recipe you can serve over rice, cauliflower rice, rice noodles, black rice or even quinoa!

Spicy Chinese Eggplant Recipe Video

Stir-frying Japanese eggplant with lots of garlic, fresh ginger, and soy sauce is one of my favorite Asian dishes. So simple, yet packed with flavor and texture. I am a big fan of the long slender Japanese (also called Chinese) eggplant. They are less bitter and have a slightly sweeter taste than their Italian counterpart, and because they have a thin skin, and sponge-like flesh, they quickly absorb flavors. Plus, there's no need to peel or salt them ahead of time -- a real bonus in my book!

Stir-fried Japanese Eggplant with Garlic and Ginger

eggplant

Tablespoons peanut or vegetable oil (plus more as needed)

Tablespoons Asian (toasted sesame oil)

garlic (minced)

ginger

Tablespoons low-sodium soy sauce (plus more as needed)

scallions

Slice the eggplant on the diagonal 3/4 to 1 inch thick, larger pieces cut in half lengthwise. Transfer the eggplant slices to a medium bowl,  sprinkle with the cornstarch, and toss to coat evenly. Heat the oil in a 12-inch skillet or wok over medium-high heat. Add just enough eggplant to create a single layer so that no slices overlap. Cook, flipping once, until the eggplant is golden and a bit charred in places, 2-1/2 to 3 minutes total. Transfer the eggplant to a paper-towel-lined rimmed baking sheet. Repeat with the remaining eggplant, adding more oil to the pan as needed.

Wipe the pan clean, then add the sesame oil over low heat. Add the garlic and ginger, and cook, stirring, until fragrant, about 20 seconds. Return the eggplant to the pan.  Add the soy sauce, and toss to combine, about 1 minute. Serve topped with the scallion, and season to taste with more soy sauce.

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Top 2 stir fried eggplant recipes from across the web

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The most viewed stir fried eggplant recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine