Szechwan Eggplant Stir-Fry

Total Time:
25 min
Prep:
20 min
Cook:
5 min

Yield:
4 Servings
Level:
Easy

Ingredients
  • 5 Asian eggplants, about 2 pounds
  • 3 tablespoons peanut oil
  • 1 tablespoon dark sesame oil
  • Kosher salt and freshly ground black pepper
  • 2 green onions, white and green parts, sliced on a diagonal
  • 1 -inch piece fresh ginger, peeled and minced
  • 3 garlic cloves, minced
  • 1 fresh red chile, sliced
  • 1/2 cup chicken broth
  • 3 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon light brown sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon toasted sesame seeds, for garnish
  • Thai holy basil and fresh cilantro leaves, for garnish
Directions

Cut the eggplants in 1/2 lengthwise and then slice crosswise into wedges, no more than 1-inch wide.

Heat a wok or large skillet over medium-high flame and add the oils; tilt the pan to coat all sides. When you see a slight smoke, add a layer of eggplant, stir-fry until seared and sticky, about 3 minutes. Season with salt and pepper. Remove the eggplant to a side platter and cook the remaining eggplant in same manner, adding more oil, if needed.

After all the eggplant is out of the pan, add the green onions, ginger, garlic, and chile; stir-fry for a minute until fragrant. Add the broth. In a small bowl, mix the soy sauce, vinegar, sugar, and cornstarch until the sugar and cornstarch are dissolved. Pour the soy sauce mixture into the wok and cook another minute, until the sauce has thickened. Put the eggplant back in the pan, tossing quickly, until the sauce is absorbed. Garnish with sesame seeds, Thai basil, and cilantro and serve.


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4.6 76
came out very salty and even bitter; i dont know what went wrong, but i wont be making this recipe again item not reviewed by moderator and published
I made it exactly as written and tossed in some rice noodles at the end. My husband ate thirds. Enough said. item not reviewed by moderator and published
Good but not great. Made the recipe exactly as written with the only exception is that I used those dried chili peppers commonly found in Asian dishes instead of a fresh chili which I did not have on hand. Keep in mind that eggplants are like sponges and will soak up all the oil in the wok within the 1st few seconds of cooking. This is a known attribute of eggplant and not my critique. So, for those not familiar with cooking eggplant in fat, avoid adding more oil (except between batches). Flavor was not unpleasant but the dish was not attractive and it was too thick (pasty thick). I may make this again but with a few changes. Way too much corn starch called for for the amount of liquid. I'd cut back to 1 tsp instead of 1 tbsp. I'd probably add triple the scallions and add them off heat at the end. Lastly, if you want to save a few calories, cook in a non-stick wok (or pan) rather than a traditional wok. (You can use less oil) item not reviewed by moderator and published
Absolutely delicious and deliciously authentic. We had a surfeit of eggplants from our CSA so this was the perfect way to use them. I did add a squirt of Hoisin sauce to the soy sauce mixture, used one chopped jalapeno (more CSA bounty) instead of the red chili pepper and added some chopped leeks because I did not have scallions. My husband gave an enthusiastic thumbs up. item not reviewed by moderator and published
I have made in a while. Will definitely make it again. I completely stuck to the recipe the only thing I did differently is I added ground turkey and fried up in the pan after that eggplant and before proceeding with the other this is definitely a keeper. item not reviewed by moderator and published
Excellent. What a great way to cook eggplant. My husband thought they were mushrooms...lol. I used small eggplants from my garden, a mixture of white and purple Japanese. Truly a keeper. Good even for those non-eggplant fans. item not reviewed by moderator and published
Even though I was missing half of the raw ingredients for this recipe, it still turned out great because it uses a balanced mixture of oils, soy sauce, and rice vinegar. Nothing seemed to overpower the other. I used a pinch of garlic powder and onion powder, plus about a 1/2 tsp of ginger powder in place of the raw spices. Also, I used 1 tsp of Blue Agave nectar in place of the brown sugar just for the heck of it, and instead of corn starch to thicken it, which I was out of anyway, I added 1 Tbs of peanut butter, which gave it a nice flavor. Last but not least, I spiced it up a lot by adding 1 tsp of red pepper flakes and 1 Tbs of hot chili oil. item not reviewed by moderator and published
Very good. I was looking for a new eggplant recipe and found it. Great flavor and easy to make. May add a bit more heat next time. Definitely will make this again. item not reviewed by moderator and published
Very nice. I used different oils and added white sugar to carmelize everything even more. Top of with Sriracha for additional heat. item not reviewed by moderator and published
I've tried much better eggplant recipes than this one; not sure what the rave is all about!!! item not reviewed by moderator and published
If you have a better eggplant recipe, wish you would share it. item not reviewed by moderator and published

Not what you're looking for? Try:

Stir-Fry Noodles with Jalapenos and Peanuts

Recipe courtesy of Anne Burrell