Spicy Szechuan Eggplant Stir-Fry with Jasmine Rice

Name: Spicy Szechuan Eggplant Stir-Fry with Jasmine Rice
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 2 medium eggplants (cut into bite-sized pieces); 1 cup jasmine rice; 2 tablespoons vegetable oil; 3 cloves garlic (minced); 1 tablespoon ginger (grated); 3 tablespoons soy sauce; 1 tablespoon rice vinegar; 1 teaspoon sugar; 1 tablespoon Szechuan peppercorns (ground); 1 teaspoon red pepper flakes; 2 scallions scallions (sliced for garnish); 2 tablespoons hoisin sauce; 1 tablespoon chili garlic sauce; 1/2 teaspoon sesame oil

VegetarianAsianDinnerQuickSpicyComfort Food

⏱️ 20m PREP

🔥 25m COOK

👥 4 SERVINGS

⚡ 320 CAL/SERV

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Overview

A fiery and aromatic stir-fry featuring tender eggplant in a bold Szechuan sauce, served over fragrant jasmine rice.

Macronutrients per serving

grams

Protein

6.0g 9%

Fat

10.0g 15%

Carbs

50.0g 76%

Rich in nutrients

☀️ Vitamin C

20% DV

Supports immune function

🌾 Fiber

18% DV

Aids in digestion

☀️ Vitamin B6

15% DV

Supports brain health

🔺 Manganese

30% DV

Essential for bone health

🔺 Potassium

10% DV

Helps maintain normal blood pressure

Ingredients

Main Ingredients

2 medium eggplants cut into bite-sized pieces
1 cup jasmine rice
2 tablespoons vegetable oil
3 cloves garlic minced
1 tablespoon ginger grated
3 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sugar
1 tablespoon Szechuan peppercorns ground
1 teaspoon red pepper flakes
2 scallions scallions sliced for garnish

Szechuan Sauce

2 tablespoons hoisin sauce
1 tablespoon chili garlic sauce
1/2 teaspoon sesame oil

Instructions

1 Rinse the jasmine rice under cold water until the water runs clear. Cook according to package instructions.
2 In a small bowl, whisk together the soy sauce, rice vinegar, sugar, ground Szechuan peppercorns, and red pepper flakes. Set aside.
3 In another bowl, combine hoisin sauce, chili garlic sauce, and sesame oil to make the Szechuan sauce. Set aside.
4 Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add eggplant pieces and stir-fry until they are golden brown and tender, about 7-10 minutes. Remove from skillet and set aside.
5 In the same skillet, add the remaining tablespoon of oil. Add minced garlic and grated ginger, stir-frying until fragrant, about 30 seconds.
6 Return the eggplant to the skillet and pour the soy sauce mixture over it. Stir well to coat the eggplant evenly.
7 Add the Szechuan sauce to the skillet and continue to stir-fry for another 2-3 minutes until everything is well combined and heated through.
8 Serve the spicy Szechuan eggplant stir-fry over a bed of jasmine rice. Garnish with sliced scallions.