Szechuan Eggplant
Szechuan Eggplant is a simple, less saucy stir-fry loaded with the flavors of ginger, garlic, eggplant, and spicy peppers.
Equipment
- wok or large skillet
Ingredients
Stir-fry:
- 1 pound Eggplant cubed
- 1/2 cup chopped onion
- 1/2 fresh jalapeno pepper sliced
- 8 ounce can diced water chestnuts drained
- 2 tablespoons peanut oil
- 1/4 cup rice wine
Cooking Sauce:
- 1 teaspoon chopped garlic
- 1 teaspoon grated ginger
- 1 tablespoon dark sesame oil
- 2 tablespoons ketchup
- 3 tablespoons brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon chili crisp
- 1 teaspoon rice vinegar
Instructions
- Mix cooking sauce in a small dish and set aside.
- If you prefer, you can peel the eggplant before the dice, but I do not.
- Heat the oil in a wok or large skillet and add the eggplant cubes, onion, jalapeno slices and water chestnuts.
- Cook and stir until the eggplant starts to brown.
- Then add the wine and continue to cook until it becomes tender and wine cooks off (the steam from that helps it cook).
- Stir in the sauce and cook a bit more until the sauce thickens and clings to the stir-fry.
- Serve with rice if desired.
Notes
From the kitchen of palatablepastime.com
Nutrition
Calories: 244kcalCarbohydrates: 33gProtein: 3gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gSodium: 333mgPotassium: 464mgFiber: 6gSugar: 18gVitamin A: 92IUVitamin C: 8mgCalcium: 31mgIron: 1mg
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