Delicious Sichuan Eggplant Stir-Fry Ready in 20 Minutes

No ratings yet

Sichuan Eggplant is a vibrant stir-fry that tantalizes with hot, sour, salty, and sweet flavors. Perfect for quick vegetarian meals.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 servings

Course: Dinner

Cuisine: Chinese

Calories: 210

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sauce

2 tablespoons chili bean paste Adds heat and rich umami flavor.
3 tablespoons soy sauce Essential for depth and saltiness.
1 tablespoon black vinegar Provides unique acidity.
1 teaspoon sugar Balances savory and spicy notes.
1 teaspoon Sichuan pepper Infuses a signature numbing spiciness.

For the Stir-Fry

2 medium eggplant Opt for firm varieties.
0.5 pound minced pork Optional for added richness.
3 cloves garlic Minced for flavor enhancement.
1 tablespoon ginger Grated for a warm, zesty kick.
1 tablespoon vegetable oil Used for stir-frying.

Equipment

large skillet or wok

Method

Step-by-Step Instructions

Wash and slice the eggplants into batons, soak in water for 10 minutes, then drain and pat dry.
Heat oil in a skillet over medium heat, sauté minced pork for 3-4 minutes. Add garlic and ginger, cook until fragrant.
Add soaked eggplant to the pan, stir-fry for 5-7 minutes until golden brown and tender.
Mix sauce ingredients in a bowl, then pour over the cooked eggplant in the pan, tossing to coat.
Cook for an additional 2-3 minutes, allowing the sauce to thicken.
Serve hot, garnished with green onions or sesame seeds over rice.

Nutrition

Serving: 1servingCalories: 210kcalCarbohydrates: 20gProtein: 8gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 600mgPotassium: 400mgFiber: 5gSugar: 3gVitamin A: 250IUVitamin C: 15mgCalcium: 40mgIron: 2mg

Notes

Soak eggplant to reduce bitterness. Adjust spice levels to taste. Always use fresh garlic and ginger for best flavor.

Tried this recipe?

Let us know how it was!