Chinese Eggplant with Spicy Szechuan Sauce Recipe | Yummly

Chinese Eggplant With Spicy Szechuan Sauce

FEASTING AT HOME(2)
Nikita Shah: "This turned out to be DELICIOUS! I had to add mor…" Read More
16Ingredients
45Minutes
270Calories
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Ingredients

US|METRIC
  • 1 1/2 pounds japanese eggplant (about 4 x 10 inch eggplants)
  • 2 teaspoons salt
  • 1 bowl water
  • 2 tablespoons cornstarch
  • 4 tablespoons peanut oil (or wok oil)
  • 4 cloves garlic (rough chopped)
  • 2 teaspoons ginger (finely minced)
  • 5 dried red chilies
  • 1 teaspoon szechuan peppercorns (or sub regular peppercorns)
  • 1/4 cup soy sauce
  • 1 tablespoon garlic chili paste (or sub 1 teaspoon chili flakes)
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon Chinese cooking wine (or mirin)
  • 3 tablespoons sugar (brown sugar, coconut sugar, maple syrup or alternative)
  • 1/2 teaspoon five-spice
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    NutritionView More

    270Calories
    Sodium87% DV2080mg
    Fat26% DV17g
    Protein6% DV3g
    Carbs9% DV28g
    Fiber24% DV6g
    Calories270Calories from Fat150
    % DAILY VALUE
    Total Fat17g26%
    Saturated Fat3g15%
    Trans Fat
    Cholesterol
    Sodium2080mg87%
    Potassium510mg15%
    Protein3g6%
    Calories from Fat150
    % DAILY VALUE
    Total Carbohydrate28g9%
    Dietary Fiber6g24%
    Sugars13g26%
    Vitamin A10%
    Vitamin C8%
    Calcium4%
    Iron6%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(2)

    Nikita Shah 12 days ago
    This turned out to be DELICIOUS! I had to add more oil to the pan to make sure it didn’t stick, but other than that, incredible! Also definitely cut the eggplant the way it shows in the recipe because it results in a nice crispy exterior with softness in the middle. Great contrast of texture.
    Gena 4 months ago
    Between the salt water bath and the soy sauce, too salty for me. The other flavors were nice. I should have used more oil when pan frying, it stuck to my pan pretty bad.

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