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Eggplant Sichuan Style

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Absolutely loved this sichuan style eggplant stir-fry. It's packed with flavor. Sweet, sour, and salty sauce made a great base. Served it with some steamed brown rice, delicious!!













Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb


6 each eggplant
10 ml salt
60 ml peanut oil
15 ml soy sauce, tamari
15 ml sugar
59 ml chicken broth
10 ml ginger
15 ml garlic
1.3 ml red chili peppers
59 ml water chestnuts
3 each scallions, spring or green onions
trimmed and chopped
15 ml red wine vinegar
15 ml sesame oil
15 ml sesame seeds


CUT EGGPLANT into 1/2x2 inch strips.

If using Italian eggplants, peel skin.

In a colander, toss eggplant with salt; drain for 30 minutes.

Squeeze gently to remove excess water.

Pat dry with paper towels. In a small bowl, mix soy sauce, sugar and chicken stock.

Preheat wok until hot over high heat.

Add 3 tablespoons of the oil, tilt wok to coat sides. When hot, add 1 layer of eggplant, stir-fry until seared and tender (about 3 minutes).

Remove to colander.

Drain over a bowl to catch juices. Cook remaining eggplant in same manner adding more oil if needed.

Reheat wok over medium-high heat.

Add remaining 1 tablespoon of the oil, ginger, garlic and chile; cook gently but do not brown.

Add water chestnuts and half of the green onions; stir-fry together for 5 seconds.

Increase to high heat, add reserved soy sauce mixture and eggplant juices; bring to a boil.

Return cooked eggplant; toss quickly over high heat until most of the sauce is reduced and absorbed into eggplant (about 1-to-2 minutes).

Fold in vinegar and sesame oil.

Remove to serving dish. Top with remaining green onions and sesame seeds.

Serve hot or cold.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 60g (2.1 oz)
Amount per Serving
Calories 18286% of calories from fat
 % Daily Value *
Total Fat 17g 27%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1414mg 59%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 3g
Vitamin A 2% Vitamin C 6%
Calcium 4% Iron 4%
* based on a 2,000 calorie diet How is this calculated?


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