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Spicy Eggplant Stir Fry

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 250
A flavorful and spicy stir-fry featuring tender eggplant cooked with bold Sichuan spices and aromatics.

Ingredients

Vegetables

  • 1 pound Chinese or Japanese eggplant ((see note 1))
  • 3/4 cup canola oil ((or any neutral oil))
  • 1/2 cup water
  • 1/4 teaspoon cornstarch
  • 2 teaspoons red Sichuan peppercorn (optional (see note 2))
  • 2 tablespoons minced garlic
  • 1 tablespoon minced ginger
  • 2 tablespoons doubanjiang ((see note 3))
  • 1 1/2 teaspoons gochugaru (Korean pepper flakes) ((see note 4))
  • 2 teaspoons sugar ((see note 5))
  • 1/2 teaspoon kosher salt or sea salt (add more to taste)
  • sliced scallions (for garnish)
  • toasted sesame seeds (for garnish)

Instructions 

  • Slice the eggplant and toss with a little salt, then set aside.
  • Heat oil in a wok or large skillet over medium-high heat. Fry eggplant until golden and tender, about 5-7 minutes.
  • Add garlic, ginger, Sichuan peppercorn, doubanjiang, gochugaru, and sugar; cook for 2 minutes until fragrant.
  • Mix water with cornstarch and add to the pan; stir until sauce thickens.
  • Garnish with sliced scallions and toasted sesame seeds before serving.

Notes

Adjust the amount of Sichuan peppercorn and chili flakes to taste for spiciness.
Calories: 250kcal
Cost: $15
Course: Main Course
Cuisine: Chinese
Keyword: Eggplant