Spicy Szechuan Eggplant Stir-Fry
This Spicy Szechuan Eggplant Stir-Fry is a vibrant, flavorful dish that beautifully combines tender eggplant with an array of crunchy vegetables and aromatic spices. The sauce, featuring a harmonious balance of dark soy sauce, vinegar, and Szechuan hot bean sauce, adds a delightful kick to the dish. Perfect as a side or a main meal, this recipe celebrates the rich flavors of Asian cuisine while providing a nutritious and satisfying option for vegetarians and veggie lovers alike.
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
Eggplant
1 lb (Cut into bite-sized chunks)
Vegetable oil
1 cup (For frying)
Canned bamboo shoots
1/4 cup (Sliced)
Tree ear mushrooms (mu-er)
1/4 cup (Shredded and soaked in boiling water)
Water chestnuts (or jicama)
2-3 (Sliced)
Scallions
2 (Cut into 2-inch pieces)
Fresh ginger
1 teaspoon (Minced)
Garlic
2-3 teaspoons (Minced)
Chicken stock
1/2 cup (Canned is OK)
Dark soy sauce
1 teaspoon
Sugar
1/2 teaspoon (To taste)
Vinegar
1 teaspoon (Chinese red or unseasoned rice vinegar)
Szechuan hot bean sauce
1/2 teaspoon
Chinese hot oil or Tabasco sauce
optional
Cold water
1 teaspoon
Cornstarch
1 teaspoon (Mixed with the cold water)
Sesame oil
3-4 drops
Instructions
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1. Start by preparing your ingredients. If using Western eggplant, consider peeling the skin for a tender texture, while the small purple Asian eggplant can be used unpeeled.
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2. For the tree ear mushrooms (mu-er), soak them in boiling water for 15 minutes until they expand, then remove the tough stem and shred the mushrooms.
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3. Heat the vegetable oil in a wok or large skillet over high heat until very hot.
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4. Carefully add the eggplant to the oil and stir constantly for about 3-5 minutes or until the eggplant is halfway cooked. Remove the eggplant and drain it in a bowl lined with a sieve to remove excess oil.
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5. In the same wok, add a little more oil if needed, and stir-fry the garlic, ginger, and scallions for about 30 seconds until fragrant.
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6. Add the soaked mu-er mushrooms, water chestnuts (or fresh jicama), and sliced bamboo shoots, stir-frying for an additional minute.
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7. Stir in the chicken stock, soy sauce, sugar, vinegar, and Szechuan hot bean sauce. Bring the mixture to a boil.
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8. To thicken the sauce, slowly add the cornstarch mixture (1 teaspoon of cornstarch mixed with 1 teaspoon of water) until you reach your desired consistency.
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9. Gently fold in the cooked eggplant and stir to coat it in the sauce. Allow it to cook together for about another minute.
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10. Finish with a few drops of sesame oil, give it a final stir, and serve immediately as part of a delicious Chinese meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Szechuan Eggplant Stir-Fry?
It is a vibrant Asian dish that combines tender eggplant with crunchy vegetables like bamboo shoots and water chestnuts in a savory, spicy sauce.
What kind of eggplant is best for this recipe?
You can use Western eggplant or small purple Asian eggplant. Asian eggplant is often preferred as it can be used unpeeled.
Do I need to peel the eggplant?
If you are using Western eggplant, it is recommended to peel the skin for a more tender texture. Asian eggplant does not require peeling.
How do I prepare tree ear mushrooms (mu-er)?
Soak them in boiling water for 15 minutes until they expand, then remove the tough stem and shred the mushrooms.
How long should I soak the mu-er mushrooms?
They should be soaked in boiling water for approximately 15 minutes.
What temperature should the oil be for frying the eggplant?
Heat the vegetable oil in a wok or large skillet over high heat until it is very hot before adding the eggplant.
How long do I cook the eggplant in the initial frying step?
Stir-fry the eggplant constantly for about 3-5 minutes, or until it is roughly halfway cooked.
Why should I drain the eggplant after frying?
Draining the eggplant in a bowl lined with a sieve helps remove excess oil, ensuring the final dish isn't too greasy.
Which aromatics are used in the stir-fry?
The recipe uses minced garlic, minced fresh ginger, and scallions cut into 2-inch pieces.
How long should I stir-fry the garlic and ginger?
Stir-fry the garlic, ginger, and scallions for about 30 seconds until they become fragrant.
What can I substitute for water chestnuts?
Fresh sliced jicama is an excellent crunchy substitute for water chestnuts.
What are the ingredients for the Szechuan sauce?
The sauce consists of chicken stock, dark soy sauce, sugar, vinegar, and Szechuan hot bean sauce.
What type of vinegar should I use?
The recipe calls for Chinese red vinegar or unseasoned rice vinegar.
How do I thicken the stir-fry sauce?
Mix 1 teaspoon of cornstarch with 1 teaspoon of cold water and slowly add the mixture to the boiling sauce until it reaches your desired consistency.
When do I put the eggplant back into the wok?
Gently fold the cooked eggplant back into the wok after the sauce has been thickened with the cornstarch mixture.
What is the final step before serving?
Finish the dish with 3-4 drops of sesame oil, give it a final stir, and serve immediately.
Is this dish spicy?
Yes, it has a kick from the Szechuan hot bean sauce, and can be made spicier with optional hot oil.
How can I make this recipe vegan?
To make it vegan, simply substitute the chicken stock with vegetable stock or water.
Can I use regular soy sauce instead of dark soy sauce?
You can, but dark soy sauce is preferred for its richer color and slightly more intense flavor.
What is Szechuan hot bean sauce?
It is a pungent, spicy fermented paste made from broad beans and chili peppers, central to Szechuan cuisine.
How much eggplant is needed for this recipe?
The recipe requires 1 pound of eggplant cut into bite-sized chunks.
Can I add more heat to the dish?
Yes, you can add Chinese hot oil or Tabasco sauce to increase the spiciness to your preference.
What is the texture of the bamboo shoots in this dish?
The bamboo shoots are sliced and provide a pleasant, slightly crunchy contrast to the tender eggplant.
Is this a vegetarian-friendly recipe?
Yes, it is designed for vegetarians and veggie lovers, though ensure you use vegetable stock if you strictly avoid meat products.
How should I cut the scallions?
The scallions should be cut into 2-inch pieces.
How much garlic is used in the recipe?
The recipe calls for 2-3 teaspoons of minced garlic.
What oil is recommended for frying?
Vegetable oil is recommended because it has a high smoke point suitable for high-heat wok cooking.
Does this recipe contain sugar?
Yes, 1/2 teaspoon of sugar is included in the sauce to balance the salty and spicy flavors.
How long does the entire dish cook after the eggplant is returned to the wok?
Allow it to cook together for about another minute once the eggplant is folded back into the sauce.
Can I prepare the mushrooms in advance?
Yes, you can soak, clean, and shred the tree ear mushrooms ahead of time to speed up the stir-frying process.