Spicy Szechuan Eggplant Stir-Fry with Jasmine Rice

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 teaspoon sesame oil

Method

1. 01
   Rinse the jasmine rice under cold water until the water runs clear. Cook according to package instructions.
2. 02
   In a small bowl, whisk together the soy sauce, rice vinegar, sugar, ground Szechuan peppercorns, and red pepper flakes. Set aside.
3. 03
   In another bowl, combine hoisin sauce, chili garlic sauce, and sesame oil to make the Szechuan sauce. Set aside.
4. 04
   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. 05
   In the same skillet, add the remaining tablespoon of oil. Add minced garlic and grated ginger, stir-frying until fragrant, about 30 seconds.
6. 06
   Return the eggplant to the skillet and pour the soy sauce mixture over it. Stir well to coat the eggplant evenly.
7. 07
   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. 08
   Serve the spicy Szechuan eggplant stir-fry over a bed of jasmine rice. Garnish with sliced scallions.