Sichuan Eggplant is a flavorful and spicy dish that combines the tender texture of eggplant with the bold flavors of Sichuan cuisine, including garlic, ginger, and chili.
Ingredients
- 2 medium eggplants cut into strips
- 2 tablespoons soy sauce low sodium preferred
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 2 tablespoons vegetable oil
- 4 cloves garlic minced
- 1 inch ginger finely chopped
- 1 tablespoon chili paste adjust to taste
- 1 teaspoon cornstarch mixed with 2 tablespoons water
- 2 stalks green onions chopped
Instructions
- Cut eggplants into strips and soak them in salted water for 10 minutes. Drain and pat dry.
- In a bowl, combine soy sauce, rice vinegar, and sugar. Set aside.
- Heat vegetable oil in a pan over medium heat. Add eggplant strips and cook until soft and golden. Remove and set aside.
- In the same pan, add garlic, ginger, and chili paste. Stir-fry for 30 seconds until fragrant.
- Return eggplant to the pan. Pour in the soy sauce mixture and cornstarch slurry. Stir well to combine.
- Cook for an additional 2-3 minutes until the sauce thickens and coats the eggplant.
- Garnish with chopped green onions before serving.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 1gSodium: 450mgPotassium: 400mgFiber: 4gSugar: 8gVitamin A: 200IUVitamin C: 8mgCalcium: 30mgIron: 1mg