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Sichuan Stir-Fry Eggplant with Bell Peppers


A classic Chinese sichuan stir-fry. There are lots of notes in this dish, spicy, sweet, fermented taste from soy bean paste, and Asian symbol flavor from garlic, ginger and scallions. In China, the eggplant is usually fried in a good amount of oil under a high temperature, and sometimes people add some minced pork to add flavor. It's a delicious and popular dish that you can find at every Chinese restaurant in China.













Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber


4 tablespoons vegetable oil
1 pound eggplant
slice into 1/2-inch thick, 3-inch long sticks
4 each scallions, spring or green onions
thinly sliced
1 inch ginger
peeled and chopped
4 cloves garlic
or as needed, crushed or finely chopped,
2 small red chili peppers
or as needed, seeded and freshly chopped
½ tablespoon sichuan peppercorns
1 each green bell peppers
seeded and slice into 1/4-inch strips
1 each sweet red bell peppers
seeded and slice into 1/4-inch strips
1 each sweet yellow bell peppers
seeded and slice into 1/4-inch strips, or banana pepper
2 tablespoons soy sauce, tamari
or to taste
1 ½ tablespoons soy bean paste
or to taste, or miso paste
1 tablespoon chinese black vinegar
or to taste, or rice vinegar
1 tablespoon honey
or to taste, or sugar
2 tablespoons vegetarian oyster sauce
or to taste, or oyster sauce
3 teaspoons cornstarch
mixed with 3 tablespoons of water


Heat 3 tablespoons of oil in a large nonstick skillet or a wok until hot over medium-high heat.

Add the eggplant, stirring frequently, and cook for about 10 minutes until the eggplant is tender and shriveled.

Transfer the eggplant onto a plate.

Meanwhile mix together the soy sauce, soy bean paste, vinegar, honey and oyster sauce in a small bowl until well combined. Set aside.

In a separate bowl, stir the cornstarch and water until well mixed. Set aside.

Add the remaining 1 tablespoon of oil into the skillet or wok.

Add the garlic, ginger, scallions and sichuan peppercorns, stirring constantly, and cook for about 1 minute until very fragrant.

Stir in the bell peppers, and cook until tender but still crunchy, 3 to 5 minutes.

Return the eggplant to the pan, and stir to mix well.

Pour the sauce over the vegetables, stirring until evenly coated, and cook for about 1 minute until the sauce becomes slightly thick.

Pour the cornstarch mixture into the pan, stirring constantly, and cook for about 30 to 40 seconds until the sauce is thick and the vegetables are well coated.

Remove from the heat and serve with rice.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 272g (9.6 oz)
Amount per Serving
Calories 21257% of calories from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 461mg 19%
Total Carbohydrate 8g 8%
Dietary Fiber 6g 24%
Sugars g
Protein 7g
Vitamin A 26% Vitamin C 259%
Calcium 5% Iron 7%
* based on a 2,000 calorie diet How is this calculated?


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