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
Added a head of fresh broccoli and doubled the sauce. Delicious! item not reviewed by moderator and published
Tasty and easy, I needed something to use up some Japanese eggplant and a piece of leftover steak. I added the steak to the scallions and garlic in the pan and it all worked out well. item not reviewed by moderator and published
This was easy and delicious. We have high school students from Shanghai living in our home and they heartily approved of this dish. I have Asian eggplants and Thai peppers growing in my garden and I was happy to find a recipe that would utilize them. item not reviewed by moderator and published
Wow! This recipe is spot on. Tastes just like a Thai restaurant. I am so happy I can't stop eating this dish. Thanks Tyler! item not reviewed by moderator and published
Super easy and tasty! I followed the recipe and it didn't need anything added! Made some rice to go with it- will defo do it again! item not reviewed by moderator and published
I'm not sure how his recipe comes out, but I made something based off it and it was fantastic. in addition to the eggplant, I also added flower shitake mushrooms and fuzzy melon, as well as some chicken leg meat for protein. I did the sauce similar, but more garlic and ginger, and i only finished with the basil. I used mirin and some sherry (ran out of mirin in place of the rice vinegar, though. thought it said rice wine for some reason. I was good like that, though. Delicious served over rice. My wife loved it, too, and I even ate the mushrooms which I usually dont like eating. I'll definitely be making this again. item not reviewed by moderator and published
Wow this is sooo good! I substituted a sliced jalapeno for the red chili and it was awesome. 6 stars. Can't say enough about it. Thank you Tyler Florence. item not reviewed by moderator and published
Delicious! The sauce is spot on. I served the eggplant over chinese noodles and my husband and I both loved it! item not reviewed by moderator and published
This recipe was HORRIBLE. I can't believe people gave it 5 stars. No unique flavors, and the soy sauce and rice vinegar completely overpower it. item not reviewed by moderator and published
Tasted delicious! I sliced the eggplant into almost French fry-esque sized strips. Almost gave it a noodle texture, which I loved. The only thing is the skin can be a bit chest so I would take that off the next time. item not reviewed by moderator and published
Deeelicious. I always order eggplant at Chinese restaurants, and I've been looking for a recipe that replicates what I find in restaurants and this is it! item not reviewed by moderator and published
This was DELICIOUS!! Not difficult, besides a bit of chopping to do, and easily altered to accomodate what you have on hand! I couldn't find japanese eggplants or red chili peppers in the store, so I substituted regular eggplant and a pepperconcini. Also, I threw in some soy crumbles, and it was delicious. (I'm not a vegetarian, but I was just too lazy to cook meat last night! The sauce would be good over meat or other veggies. I will definitely make this again! item not reviewed by moderator and published
This was restaurant quality (maybe better! Easy and quick too! The recipe for the sauce is very versatile since you can add your favorite veggie, shrimp, or chicken in addition to or in place of the eggplant. item not reviewed by moderator and published
Exactly like the restaurant... I been looking for a recipe that taste like the restaurant and my search stops here! Thx item not reviewed by moderator and published
Loved it!! We got some fresh eggplants from a gas station owner who had a garden growing in a little green patch in front of his work place. Use of fresh vegetable made this dish out of the world experience!! item not reviewed by moderator and published
Excellent and I'm Chinese. Did make a few minor adjustments but nothing that would alter the recipe much. It's a keeper! item not reviewed by moderator and published
Outstanding! An authentic chinese dish according to everyone at the table. It was one of a couple chinese dishes I served for dinner. It was everyone's favorite! item not reviewed by moderator and published
Delicious and great alternative way to use eggplant. Used 5 scallions, plus 2 red peppers and ~1.5 cups snow peas too so I doubled the sauce recipe. Didn't have peanut oil or rice vinegar so used vegetable oil and apple cider vinegar instead. Would be great with pork if you wanted to add meat. item not reviewed by moderator and published
Just made this and had a few minor adj since I didn't have all the ingrediants... All in all it was very tasty!!! My adjustments--- Added green peppers and onions.. Doubled the sauce! Used flour instead of corn starch, used honey instead of sugar Used Oyster sauce ~3 tbs omitted the rice wine vinegar (last time I made it, I didn't like the taste of the vinegar after all the adjustments still very good, I will definitely make this again item not reviewed by moderator and published
This was wonderful! I am pregnant and this satisfied my cravings perfectly. I doubled the sauce so I could add fried tofu to the mix, which, when paired with rice, makes a wonderful meal. item not reviewed by moderator and published
This was really good and simple to prepare. I did triple the sauce as I stir-fried different Asian veggies as well as the eggplant, and honestly we like extra sauce. Didn't have quiet enough heat so a squeeze of Saracha fixed that. Served over buckwheat noodles, as good as any dish I have had in a restaurant. Hubby gave it 2 big thumbs up! Would be an excellent choice for any newer cooks out there to try as a Chinese dinner. Will be making this on a regular basis with different veggies. Thanks Tyler! item not reviewed by moderator and published
Great tasting dish...try using baby eggplants item not reviewed by moderator and published
Although I am not a very big fan of Chinese cuisine, I absolutely love this recipe! It's so easy to make and tastes great! This dish has been a big hit every time I've made it. LOVE your recipes Tyler!!! item not reviewed by moderator and published
Though this took a little more than 5 minutes to make (it took maybe 20 minutes), it was WELL worth it! I bought a basket of Asian Eggplants at a Farmer's Market and I had NO idea what to do with them?!?! Thanks to all of the great reviews, I decided to give this recipe a try. Instead of buying peanut oil, I was able to spoon out two tablespoons of peanut oil from the top of my Crazy Richards' Creamy Peanut Butter jar, which worked out great! I was not able to purchase toasted sesame seeds, so I added the sesame seeds to my wok with the garlic, green onions, chilli ... to toast them. I also only used a half of a chili pepper, just in case using a whole chili pepper would make the dish too hot. The dish was a little more sweet than spicey with using only half the pepper, but that was fine with me! : ) item not reviewed by moderator and published
We love eggplant but i ALWAYS make it with italian, greek or middle eastern flavors. LOVED THIS! had all the indredients but used small regular eggplants. Will make again and again. item not reviewed by moderator and published
Super easy,super quick, and better than any eggplant that I've had in Asian restaurants. I used regular eggplant...be sure to cook it until it becomes soft and tender, it MUST be cooked and salted in small batches, and use only 1-2 tsp. of oil for each batch. I followed the sauce and garnish part exactly. It comes out beautifully!!! item not reviewed by moderator and published
I didn't believe that the eggplant would be soft after just 3 minutes, but it got there pretty fast. Keep in mind that no matter how much oil you put in with the eggplant its going to soak it up, so I went with a little less to keep the dish on the light side. item not reviewed by moderator and published
the sauce was the perfect consistency to coat the eggplant.i didn't have any chilies on hand, so i use a dab of sambal oelek. i added some cubed tofu (which i had marinated in soy, sesame oil, rice wine vinegar, garlic and ginger, then coated in flour and fried) at the very end and tossed to combine. i also opted for the basil and cilantro garnish at the end, totally forgot about the sesame seeds. item not reviewed by moderator and published
This is fabulous, as other reviewers have noted. Since I didn't have fresh chili peppers, I used sliced red bell peppers and hot red pepper flakes. I used a small eggplant, but not Chinese, and salted it first. (I always salt eggplant, Chinese or otherwise; don't like bitterness and the strange texture of unsalted eggplant. My husband adored this, I adored this and I'll use the basic stir fry sauce and seasonings for all sorts of other vegetable mixes, like reviewers suggest. item not reviewed by moderator and published
This recepie was sooooooooooo much better than ANY chinese restraunt I've ever tasted it in....including ones in CHINA!! Definitely will add this to the mix. item not reviewed by moderator and published
I had most of the ingredients for this recipe so I thought to try it out. I substituted the following: Asian Eggplants - regular eggplants Peanut Oil/Sesame Oil - regular vegetable cooking oil rice vinegar - reg vinegar red chilli - thai green chillies It still turned out absolutely AMAZING and we had it with vermicelli--loved it to bits. So delicious! I couldn't believe I made it myself!! One time I also added green peppers and mushrooms... and it was delicious. This is definitely going to be a regular feature for us! item not reviewed by moderator and published
Very good. Very easy. I added tofu for a main dish. Awesome recipe item not reviewed by moderator and published
This is probably one of *the* best eggplant dishes I've ever had (and made)! I couldn't find Asian eggplants, so I used two of the large/regular ones. The sauce is A-MAZING. The only alteration I made was to peel the eggplants, cube them, and then salted them - and left in a colander for an hour...and then patted dry... to get rid of the bitterness. I made this as a side to go with Ellie Krieger's Chicken Satay with Peanut Sauce - scrumptious combo! This is my first Tyler Florence recipe, and there will certainly be more! Thanks, Tyler! item not reviewed by moderator and published
I made this dish following the other reviewers suggestions. I doubled the sauce and used the western eggplant vs. the Japanese. I soaked the western eggplant in salt water before stir frying. This recipe is fantastic. The family would never know it was not from a restaurant. Next time I will add tofu for protein. item not reviewed by moderator and published
Be sure to use Japanese eggplant, basil, and cilantro! item not reviewed by moderator and published
The flavors were very authentic & blended well together. You can make it as spicy as you want. item not reviewed by moderator and published
I've a history with stir frys, but have never quite gotten it right. This recipe uses chicken broth - probably common, but I've never seen it in a recipe - to create a perfect sauciness. I adjusted the recipe a bit. I sliced four cloves of garlic, about a 2-inch knob of garlic, 1/4 c of green onions, 1/4 c of julienned carrots and 2 chopped red peppers to the stir fry after frying the eggplant separately. The peppers and carrots provided color and crunch. I added red chili flakes to the soy sauce mixture, to which I also free-handed the brown sugar (more like 2 tbsp.). Make sure you let the sauce come to a boil - only then will it thicken to the right consistency. My only regret with this recipe is that I didn't make more to begin with. But it was so easy, I may just make it again next week. :-) item not reviewed by moderator and published
This is a winner!!! This recipe tastes just like my favorite dish at PF Chang?s, the spicy eggplant. It is so good I may not return to PF Chang?s. I modified the recipe slightly for items that I did not have. I used olive oil instead of sesame oil, I used red pepper flakes instead of the red chile and I did not add the garnishes. I cut the recipe in half because I was not sure how it would taste. What a mistake!! My husband and I gobbled it up so fast. I plan to make it again this weekend but this time I will double the recipe. item not reviewed by moderator and published
I've looked for an eggplant recipe similar to PF Chang's for quite awhile...this one got pretty close! Made a couple of changes: 1)didn't have a red chili so added a generous portion of Sriracha Hot Chili Sauce 2)Once I mixed the eggplant and sauce together, I cooked it on low for 5-10 minutes. I thought the eggplant was undercooked and crunchy when I followed ther recipe. item not reviewed by moderator and published
I was looking for a recipe to make eggplants in a new way, and I came across this one, Its really good and one of the best ways to eat an eggplant. My husband loves it too. Thankyou food network item not reviewed by moderator and published
This was easy to make, and I really thought I would like it, but it didn't work for me. My Husband liked it and finished off the rest. It looked nice and smelled good, I just didn't like it. Sorry! item not reviewed by moderator and published
I was excited to find this recipe after falling in love with a similar eggplant dish at a local szechwan restaurant. But I was a little disappointed in the result - it just wasn't as good as I had expected. Granted, I used italian eggplant instead of Japanese... Maybe that was the problem, but I don't know. Also, the sauce was thicker than I expected I had to keep adding lots of oil when cooking the eggplant in batches. Even so, I think it turned out pretty darn yummy and it was great over some brown rice. item not reviewed by moderator and published
This dish was ok, but I was expecting it to be much better. The eggplant was a bit sponge-like (admittedly, I have always had a difficult time with eggplant). The sauce wasn't bad but nothing special. item not reviewed by moderator and published
I'm not a great cook, so I appreciate something this easy that tastes this great. We gobbled up every bit of it. My only comment would be that it is a little milder than I like..the one red chili wasn't quite enough fire for us. I've already made it again, this time using two jalepenos (still a little mild) and with whatever veggies I could get my hands on. I also stir fried some chicken marinaded in soy sauce and chinese five spice...outstanding! I'll be playing with this one some more.... item not reviewed by moderator and published
This was absolutely outstanding. I didn't have asian eggplants, but I peeled 2 regular eggplants, sliced according to the recipe, and soaked them in a salt/water mixture for 20 minutes to pull out the bitterness. Rinse, then pat dry to squeeze all of the excess water out. It worked perfectly! I also used vegetable oil with the sesame oil instead of the peanut oil. Doubled the sauce, and without a doubt, this is the best eggplant I have ever had! We served it over rice noodles. Mmmmmm! item not reviewed by moderator and published
This recipe for szechwan eggplant was better then the szechwan eggplant I get at P.F. Changs, which tends to be a bit to sweet. item not reviewed by moderator and published
a nice surprise....i added some thinly sliced pork tenderloin whick was a perfect compliment to the eggplant. I think next time i might go a little easier on the sesame oil, but other than that the measurements were exact. item not reviewed by moderator and published
Tyler's recipes have never let me down. The eggplant is great. A wonderful tango of sweet and spicy in your mouth! The ginger also gives the dish a stimulating bite. item not reviewed by moderator and published
I tripled the sauce and added chicken. Everyone loved it, including my 2-yr-old! Very easy and very good!! item not reviewed by moderator and published
This recipe was so easy and the taste is out of this world. It is just like my favorite Asian eggplant dish I used to order at restaurants. I can't believe how good the flavor is! I can't believe that I made it! It tastes far too complex for me to have created it in my own kitchen. I did follow the advice of another reviewer and used the Marukan rice vinegar iwth the green lid ( no sodium no sugar). I don't know how it would have tasted otherwise but the flavor was just perfect. Thank you, thank you, Tyler! item not reviewed by moderator and published
I didn't like this dish much (my husband did), but the next day it tasted better. item not reviewed by moderator and published
This is a simple and flavorful dish. Be sure to ration your oil if you have to fry the eggplant in batches. Eggplant soaks up oil easily. So don't use too much, or it gets mushy. item not reviewed by moderator and published
This is a great recipe; taste just like the dish my favorite chinese restaurant serves. I substitued vegetable broth for the chicken broth and next time I will try to find a way to not use so much oil. It's great served over rice. item not reviewed by moderator and published
My children never like eggplant, this is the recipe they loved. They want me to make this more often item not reviewed by moderator and published
There is little to add to all the enthusiastic reviews. This is my favorite eggplant dish and I always order it at the asian restaurants. I was never able to reproduce it at home. Yesterday evening, I followed Tyler's recipe, and I felt like the best of all Asian pros. This recipe is even superior to the first bite that made me fall in love with Szechwan eggplant years ago. I ate almost the whole thing, and had to refrain myself from finishing it out for breakfast. Thanks to the amazing Food 911 host! item not reviewed by moderator and published
I made this last night for dinner and was very happy with the flavor. My husband loved it. I added mushrooms and greenbeans and served it over rice for a one dish meal - but it would be just as wonderful as Tyler made it. It had a surprising depth of flavor. item not reviewed by moderator and published
This was a true winner. I've never before been able to replicate the eggplant I get in Asian restaurants. This has wonderful flavor and is so easy. The only change I would make would be to stir fry for longer than 3 minutes, unless you like your eggplant on the chewier side. I prefer mine softer. item not reviewed by moderator and published
Great eggplant recipe! I had to cook the eggplant a little longer than written. item not reviewed by moderator and published
This was even better than I'd imagined! I am a vegetarian, and it was easy to adapt, just substituted veg broth for the chicken and a brown sugar sub. Sadly I didn't have any basil on hand, but it was very good garnished with only the cilantro and sesame. The sauce is great, next time, I'll double the sauce, and I think I'll try this sauce on other things. One other modification, I did peel the eggplant, I've never liked to eat the peel. item not reviewed by moderator and published
I cheated a little and used indian eggplant cause it was on sale, but followed the recipe exactly... It took minimal effort and created maximum impact. It was delicious! item not reviewed by moderator and published
Honestly ? it?s the sauce that makes this dish (ingredients 8 ? 12) that makes the dish amazing (I doubled the amount of sauce ingredients - my family loves a good sauce). You can use it, along with the garlic, fresh ginger, green onions & the chili pepper and add any stir fry ingredients for a real ?Chinese restaurant? taste. I served it over jasmine Thai rice, which made it all the more aromatic. item not reviewed by moderator and published
it smelled heavenly. it also tasted very nice. i had forgotten to sprinkle salt and pepper so we had to do that at the table. i would make this again. item not reviewed by moderator and published
This is great and easy to prepare. It tastes almost exactly like a garlic eggplant dish I regularly order at my favorite Thai restaurant. item not reviewed by moderator and published
This is so easy and it tastes great. Just like my favorite Chinese restaurant. item not reviewed by moderator and published
I use half less toasted sesame seeds, red pepper flakes as substitute, and less sesame oil. I use sesame oil to stir fry the garlic,green onions and pepper flakes instead of frying the eggplant. For the best taste use Marukan rice vinegar and choose the green cap instead of yellow. It certainly makes the difference. item not reviewed by moderator and published
I found the recipe to be very easy to prepare and very tastful. I have shared it with many of my friends. The only thing different I would do next time would be to peel the eggplant. This is wonderful and I will make it many times. 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

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